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Home Cheese Making: Recipes for 75 Homemade Cheeses
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About Home Cheese Making: Recipes For 75 Homemade Cheeses
Product Description In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen. Review “[Ricki Carroll] has inspired artisans from Lorie to Las Vagas. She’s the Billy Graham of Cheese.” – Barbara Kingsolver, from Animal, Vegetable, Miracle. “This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” – San Francisco Examiner “A thorough and practical guide.” – Bon Appetit “A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” – Jodi Wische, Old Chatham Sheepherding Co. About the Author Ricki Carroll, aka “the Cheese Queen,” is the author of Home Cheese Making and the coauthor of Say Cheese! She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.com. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1- Ingredients In the beginning, God created goats, they produced milk, and that was good. Then he was so excited that there came sheep, cows, and other milk-producing mammals. Then came human beings, who used this wondrous,wholesome product to feed their families. When they realized that milk in stomach pouches coagulated, it was their first miracle. They had discovered cheese! And that was VERY good! Stomach linings became their source for rennet, soured milk and whey became their source for cultures, and fingers were turned into instant thermometers (but that we'll save for the equipment chapter). The miracle of cheese solved an age-old question of how to save milk. After a while, naturally occurring molds added vim and vigor to cheeses and introduced variety to the palate. Today, we use the same ingredients but obtain them in more sophisticated ways. Cultures and rennets are now made and standardized in factories and can be obtained from cheese-making supply houses. Milk comes in bottles and is bought at the grocery store. But hark! I hear the artists calling, because in the right hands, these ingredients can be turned into gastronomic delights. Read on, and happy cheese making. Milk Milk means different things to different people. For the shopper in a grocery store, milk is the white liquid found in plastic jugs in the dairy case. For the owner of a dairy animal, milk is obtained in the course of a day's chores. Milk is a complicated substance. About seven eighths of it is water. The rest is made up of proteins, minerals, milk sugar (lactose), milk fat (butterfat), vitamins, and trace elements. Those substances are called milk solids. When we make cheese, we cause the protein part of the milk solids, called casein, to coagulate (curdle) and produce curd. At first the curd is a soft, solid gel, because it still contains all the water along with the solids. But as it is heated, and as time passes, the curd releases liquid (whey), condensing more and more until it becomes cheese. Most of the butterfat remains in the curd and very little passes into the whey. Time, temperature, and a variety of friendly bacteria determine the flavor and texture of each type of cheese. Throughout history, people have used milk from many animals. The familiar cow, goat
