Everyday Cheesemaking
How to Succeed Making Dairy and Nut Cheese at Home
Published on 1. April 2014
126 pages
978-1-62106-924-9 (ISBN)
Description
Everyday Cheesemaking is an introduction to DIY home cheese making made simple and accessible. K. Ruby Blume introduces you to the concepts, equipment, and ingredients necessary to making cheese at home successfully the very first time you try. The book offers clear instructions, humorous stories, and dozens of recipes and troubleshooting tips. You'll learn about running a small home goat dairy and how to make non-dairy cheese recipes using nut milks. With its light and practical approach, this book is perfect for anyone who is itching to get started and impress their friends and family with delicious homemade cheese.
More details
Other editions
Additional editions
Book
06/2014
Microcosm Publishing
€13.00
Shipment within 3-4 weeks
Person
K. Ruby Blume is an urban farmer, educator, artist, author, and activist. Ruby holds certificates in permaculture design, massage and life coaching and has studied botany, native plant ecology and herbal medicine. In 2008, Ruby founded the Institute of Urban Homesteading.
Content
- Front Cover
- Title Page
- Half Title
- Copyright
- Contents
- Introduction
- Everyday Cheese for Everyday People
- Why this Book?
- Dairy and Vegan in the Same Book
- How to Use This Book
- Ethical Cheese
- The Milk Industry: Confinement Dairy and Processed Milk
- Ethical Animal Husbandry & Integrated Agriculture
- Small-Scale Goat Dairy
- Raw Milk and the Law
- Milk & Health
- Milk Intolerance
- Fermentation
- Dairy Alternatives
- Dairy
- Cheesemaking
- The State of Cheese: Food for Thought
- Equipment You Need
- Ingredients: Milk and What is Done to It
- The Low Down on Cheese Cultures
- All Rennet is Not Created Equal
- Salt
- Coagulation: Acid Cheese vs. Rennet Cheese
- Basic Skills Defined
- Sanitize, Sterilize, or Just Plain Clean?
- My First Cheesemaking
- Yogurt: A Curd by Any Other Name
- Incubation Made Easy
- Flavoring Yogurt
- Raw Milk Yogurt
- Mesophilic Yogurt: Cultures From the Deep North
- Greek Yogurt & Yogurt Cheese
- Troubleshooting Yogurt
- Ricotta Cheese: Start Here Please
- Whole Milk Ricotta
- Variations on Ricotta
- Troubleshooting Ricotta
- Feta: Forgiving Heroine of Home Cheese Makers
- Getting a "Clean Break"
- Feta in Olive Oil
- Troubleshooting Feta
- What to Do With All That Whey
- The Story of Hard Cheese or Why Hard Cheese Is Hard
- Step One: Inoculate, Ripen, and Coagulate
- Step Two: Cutting the Curds
- Step Three: Cooking the Curds
- Step Four: Draining, Milling, and Pressing
- Step Five: Aging the Cheese
- Everyday Cheeses From Around the world
- India: Panir
- France: Chevre & Her Sisters Chevre
- Neufchatel
- Gervais
- Flavoring Fresh Spreadable Cheeses
- Mexico: Queso Fresco
- Italy: Mozzarella-The Long and The Short of It: New World Mozzarella
- Old World Mozzarella
- Troubleshooting Mozzarella
- Yes, I Can Tell You How To Make Burrata
- Greece: Halloumi
- Deep Culture
- Direct Set, Freeze-Dried DVI and Reculturable Cultures
- Mesophilic Starter Culture
- Thermophilic Starter Culture
- Secondary Cultures
- Mold Ripened Cheeses
- Additional Equipment for Mold Ripened Cheeses
- Camembert/Petite Brie
- Troubleshooting
- Blue Cheese Castle Blue
- Stilton Style Blue
- St. Maure and Other Moldy Shapes
- Other Cultured Dairy Projects
- Sour Cream/Crème Fraîche
- Cream Cheese
- Yogurt Cream
- Sour Cream Butter
- Yogurt Cream Butter
- Buttermilk
- Homemade Ranch Dressing
- Cheater Cheese From the Locals
- Cheater Cottage Cheese
- Green Faerie Farm Gomano
- Ruby's Cheater Cambozola
- Nuts & Seeds
- Everyday Non-Dairy
- Equipment Specific to Nut Cheeses
- High-speed blender
- Nut Milk Bag
- Cheese Press
- Dehydrator
- About Nuts & Seeds
- Purchasing Nuts & Seeds
- Non-Dairy Cultures
- Make Your Own Rejuvelac
- Additives: Tapioca Flour, Kappa Carrageenan, Nutritional Yeast
- Milks, Creams & Sauces
- Nut Milk
- Chai Milkshake
- Frozen Fruit Shake
- Frozen Chocolate Coconut Milkshake
- Non-Dairy Mochaccino
- Sweet Cashew Cream
- Fresh Coconut Cream
- How to Open A Young Coconut
- Coconut Whipped Cream
- Cashew Sour Cream
- Creamy Ranch Dressing
- Cheesy No-Cheese Sauce #1
- Cheesy No-Cheese Sauce # 2
- Cheesy Kale or Zucchini Chips
- Non-Diary Yogurt
- Soy Milk Yogurt
- Soy Milk Cashew Yogurt
- Whole Nut Yogurt
- Walnut Fig Yogurt
- Thai Coconut Yogurt
- Almond Milk Yogurt
- Quick & Easy Cheese
- Yogurt Cream Cheese
- Lebnah
- Almond Ricotta
- Pine Nut Parmesan
- Cultured Nut Cheeses
- Almond Chevre
- Creamy Cashew Cheese
- Flavoring Nut Cheese
- Cheese Torte With Olives, Pesto, or Sun-Dried Tomato
- Boursin
- Sharp Cheddar
- Double Cream
- Pine Nut Parmesan, Cultured Dehydrator Method
- Meltable Vegan Cheese
- Quick Melty Mozzarella
- Quick Melty Cheddar
- Oat American Cheese
- Appendices
- Appendix A: Resources
- Appendix B: Which Critters Are in the Culture?
- Appendix C: On Rennet
- Homemade Cheese Record Form
- Endnote: What now?
- Acknowledgements
- About the Author
- Back Cover
