The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply

The complete guide to making cheese, butter, and yogurt at home Everything you need to know explained simply

Richard Helweg, 1956-

Book - 2010

This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.

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Subjects
Cheese.
Cheese > Varieties.
Cooking (Cheese)
Cheesemaking.
Butter.
Yogurt.
Published
Ocala, Fla. : Atlantic Pub. Group c2010.
Language
English
Main Author
Richard Helweg, 1956- (-)
Physical Description
312 p. : ill. ; 23 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781601383556
  • Introduction
  • Part 1. The Home Kitchen
  • Chapter 1. Equipment
  • Chapter 2. Ingredients
  • Milk
  • Cream
  • Cultures
  • Rennet
  • Calcium Chloride
  • Molds and Bacteria
  • Lipase
  • Cheese Salt
  • Unchlorinated Water
  • Acids
  • Part 2. Butter
  • Chapter 3. Spreading the Word on Butter
  • Chapter 4. How to Make Butter
  • Making Basic Butter
  • Making Butter in a Food Processor
  • Chapter 5. Beyond Basic Butter
  • Cultured Butter
  • Clarified Butter
  • Ghee
  • Ghee Vegetable Sauté
  • Buttermilk
  • Preparing Buttermilk from a Starter Culture
  • Reculturing Buttermilk from Cultured Buttermilk
  • "Quick" Buttermilk
  • Lemon Cheese
  • Crème Fraiche
  • Mascarpone
  • Sour Cream
  • Sour Cream II
  • Quark
  • Buttermilk Cheese
  • Kefir
  • Kefir Made With Powdered Culture
  • Kefir Made with Kefir Grains
  • Kefir Smoothie
  • Recipes
  • Part 3. Yogurt
  • Chapter 6. The Food of the Gods
  • Chapter 7. How to Make Yogurt
  • Basic Yogurt
  • Chapter 8. Beyond Basic Yogurt
  • Recipes with Yogurt
  • Frozen Yogurt
  • Making Frozen Yogurt without an Ice Cream Maker
  • Making Frozen Yogurt with an Ice Cream Maker
  • Part 4. Cheese
  • Chapter 9. So Much Cheese, So Many Story
  • Chapter 10. How to Make Cheese
  • Heating the Milk
  • Adding the Starter
  • Coagulating the Milk
  • Cutting the Curds
  • Cooking the Curds
  • Draining the Curds
  • Milling the Cheese
  • Salting the Cheese
  • Molding and Pressing the Cheese
  • Drying the Cheese
  • Further Preparation
  • Aging the Cheese
  • Chapter 11. Making Soft Cheeses
  • Cream Cheese
  • Neufchatel
  • Chèvre
  • Fromage Blanc
  • Leipäjuusto
  • Cottage Cheese
  • Farmer's Cheese
  • Pot Cheese
  • Paneer (or Panir)
  • Soft Cheese Serving Suggestions
  • Niter Kebbeh
  • Saharan Cheese
  • Cottage Cheese Fruit Salad
  • Chapter 12. Making Italian Cheese
  • Mozzarella
  • Scamorza
  • Provolone
  • Romano
  • Parmesan
  • Chapter 13. Whey Cheese
  • Ricotta
  • Whey Ricotta
  • Ricotta Salata
  • Whole-Milk Ricotta
  • Mysost and Gjetost
  • Chapter 14. Hard Cheese
  • Feta
  • Muenster
  • Cheddar Cheese
  • Cheddared Cheddar Cheese
  • Additions to Cheddar Cheese
  • Jack
  • Colby
  • Gouda
  • Swiss Cheese
  • Chapter 15. Mold-and Bacteria-Ripened Cheese
  • Brick Cheese
  • Gorgonzola
  • Stilton
  • Chapter 16. Great Recipes with Cheese, Butter, and Yogurt
  • Whey-Out Whole-Wheat Bread
  • Absolutely the Best Macaroni and Cheese
  • Impossible Quiche
  • Pretty Perfect Pizza
  • Pesto Pizza
  • Old Windmill Dairy Lime and de Coconut
  • Double Key-Lime Cheesecake
  • Amaltheia Ricotta Goat Cheese Cups
  • Conclusion
  • Resources
  • Glossary
  • Bibliography
  • Biography
  • Index

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