Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)
Format: PDF / Kindle (mobi) / ePub
With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.
bowl placed underneath the colander. When the mixture has drained, remove it from the colander and the cheese cloth, place it in an airtight refrigerator container, and store in the refrigerator for up to two weeks. Yield: 1 pound (450 g) INGREDIENTS 1 gallon (3.8 L) milk ¼ teaspoon (about 1 g) direct-set buttermilk culture, or 2 tablespoons (28 ml) buttermilk TECHNIQUES For illustrated steps, see Techniques for Making Fresh, Soft Cheeses, page 48. Yogurt Yogurt has been a
into ¼" (6 mm) cubes. Maintaining the target temperature of 90°F (33°C), stir the curds for forty minutes. Use a wire balloon whisk to get the curds into a uniform shape. Gently raise the temperature to 120°F (49°C). This should take about thirty-five minutes. Stir frequently to keep the curds from matting. Once the target temperature is reached, maintain it for thirty minutes, and continue stirring with the balloon whisk. Use an up-and-down/twisting motion to expel as much whey as possible.
Let the milk ripen for forty-five minutes. Add the rennet to the milk, and stir for five minutes. Let the milk sit at the target temperature (90°F [33°C]) for one hour. Insert a curd knife, and make one cut through the curds to check for a clean break (see page 83). Once you have a clean break, cut the curds into ½" (about 1 cm) cubes. Reheat the milk to 90°F (33°C), and maintain this temperature for thirty minutes. Next, slowly raise the temperature to 105°F (41°C); this will take thirty
science. “The scientist in me can take the measurements with my instruments, but then I am also measuring the moisture content by putting my finger into the milk to make an estimate. I love taking a raw product—in this case, milk—and turning it into something new. It is interesting to see the concentration of flavors that come out of something as simple as milk.” Yoder’s first and foremost advice for the home cheese maker: “Cleanliness is essential. Ninety percent of all problems with cheese
direct-set culture ¼ teaspoon (about 2 ml) liquid rennet or ¼ tablet dry rennet diluted in ¼ cup (60 ml) cool water 2 tablespoons (36 g) cheese salt TECHNIQUES For illustrated steps and tools, see Advanced Cheese-Making Techniques, page 146. PROCEDURE Blend the cream and milk in a double boiler. Add Penicillium roqueforti, and stir thoroughly. Heat the milk mixture gradually to 86°F (30°C), then gently stir in the starter culture and cover. Let the milk ripen at the target temperature