Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
Told in the naïve voice of a homeless girl sheltered by her mother from the world, this is a moving debut perfect for fans of David Almond, A Monster Calls, and Room.
I'm invisible. Ma says I'm supposed to be so the Authorities don't get me. She goes out into the streets almost every day but I'm not allowed. I've got to stay inside the mill so they don't see me.
In an old, abandoned mill, a girl and her ma take shelter from their memories of life on the streets, and watch the busy world go by. The girl calls it the Castle because it's the biggest place they've ever stayed, a home of her own like no other. The windows are boarded up and the floorboards are falling in, but for her neither of those things matter.
Then developers show up, and it's clear that their lives are about to change forever. Desperate to save their refuge from the Authorities and her mother from her own personal demons, the girl seeks out the ghosts of the mill. And with only Caretaker—the old man who's slept outside the mill for decades—around to answer her questions, she begins to wonder what kind of ghosts are haunting both the mill and her mother.
The Girl in Between is a compelling, witty, and at times heartbreaking novel that explores themes of loneliness and grief with effortless warmth and an unforgettable voice that will stick with you long after you've finished.
As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.”
Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.
Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.
• Understanding culturing and fermentation
• Essential ingredients and equipment for crafting plant-based cheese
• Plant and nut-based media and how to make them
• How to create and train plant-based cultures
• Delicious recipes for quick cheeses
• Advanced recipes for cultured and aged cheeses
• Resources for sourcing equipment and cultures.
Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.
Simply everything you need to make delicious non-dairy cheese right at home.
Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.
This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include:
· Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk
· Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee
· Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable
· How to age cheeses simply in any home refrigerator
· Step-by-step encouragement and insight from a professional, artisan cheesemaker
Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights.
Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.
Within the writer's life, words and things acquire power. For Borges it is the tiger and the color red, for Cortázar a pair of amorous lions, and for an early Egyptian scribe the monarch butterfly that metamorphosed into the Key of Life. Ducornet names these powers The Deep Zoo. Her essays take us from the glorious bestiary of Aloys Zötl to Abu Ghraib, from the tree of life to Sade's Silling Castle, from The Epic of Gilgamesh to virtual reality. Says Ducornet, "To write with the irresistible ink of tigers and the uncaging of our own Deep Zoo, we need to be attentive and fearless—above all very curious—and all at the same time."
"Ducornet’s skill at drawing unexpected connections, and her ability to move between outrage and meditativeness, are gripping to behold."—Star Tribune
"This collection of essays meditates on art, mysticism, and more; it’ll leave a reader with plenty to ponder."—Vol. 1 Brooklyn
“Rikki Ducornet's new collection The Deep Zoo is filled with smart and surprising essays that explore our connections to the world through art.”—Largehearted Boy
"Rikki Ducornet's new collection The Deep Zoo is filled with smart and surprising essays that explore our connections to the world through art."—Largehearted Boy
““The Deep Zoo” acts as a kind of foundational text, a lens to view her work and the other essays through. . . Subversive at heart and acutely perceptive.”—Numero Cinq
"Ducornet moves between these facets of human experience with otherworldly grace, creating surprising parallels and associations. . . The Deep Zoo is a testament to her acrobatic intelligence and unflinching curiosity. Ducornet not only trusts the subconscious, she celebrates and interrogates it."—The Heavy Feather
“What struck me most about this collection, and what I am confident will pull me back to it again, is Ducornet’s obvious passion for life. She is . . . attentive, fearless, and curious. And for a hundred pages we get to see how it feels to exist like that, what it’s like to think critically and still be open to the world.”—Cleaver Magazine
“Rikki Ducornet is imagination’s emissary to this mundane world.”—Stephen Sparks, Green Apple Books on the Park
"This book is like the secret at the heart of the world; I've put other books aside."—Anne Germanacos
Praise for Rikki Ducornet
"A novelist whose vocabulary sweats with a kind of lyrical heat."—The New York Times
"Linguistically explosive . . . one of the most interesting American writers around."—The Nation
"Ducornet—surrealist, absurdist, pure anarchist at times—is one of our most accomplished writers, adept at seizing on the perfect details and writing with emotion and cool detachment simultaneously."—Jeff Vandermeer
"A unique combination of the practical and fabulous, a woman equally alive to the possibilities of joy and the necessity of political responsibility, a creature—à la Shakespeare's Cleopatra—of 'infinite variety,' Ducornet is a writer of extraordinary power, in whose books 'rigor and imagination' (her watchwords) perform with the grace and daring of high-wire acrobats."—Laura Mullen, BOMB Magazine
"The perversity, decadence, and even the depravity that Ducornet renders here feel explosively fresh because their sources are thought and emotion, not the body, and finally there's some pathos too."—The Boston Globe
"Ducornet's skill at drawing unexpected connections, and her ability to move between outrage and meditativeness, are gripping to behold."—Tobias Carroll, Star Tribune
"This collection of essays meditates on art, mysticism, and more; it'll leave a reader with plenty to ponder."— Vol. 1 Brooklyn
"Rikki Ducornet's new collection The Deep Zoo is filled with smart and surprising essays that explore our connections to the world through art."— Largehearted Boy
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.
This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses.
Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book 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.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on:
• The health benefits of untreated milk;
• How to milk a cow effectively and with ease;
• Choosing your dairy breed;
• Drying off your cow;
• Details on calving and breeding;
• The importance of hay quality and how to properly feed your cow;
• Fencing and pasture management;
• Housing, water systems, and other supplies;
• Treating milk fever and other diseases and disorders;
• Making butter, yogurt, and cheese, and, of course . . .
• . . . Everything else the conventional dairy industry doesn’t tell us!
Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies.
Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.
The chapter on unripe cheeses is followed by stretched curds, incorporating the brine bath to make mozzarella, asadero, provolone, and scamorza. Pressing and aging semi-hard cheese yield traditional Cheddar and variations, such as sage derby and goat Cheddar, plus Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. The process of washing curds to reduce the acidic level is the key creating cheeses like Colby, Gouda, and Edam, while washing rinds along with proper aging are the secrets to muenster, brick, raclette, Taleggio, and Tilsit. Using bacteria in cheese is key to making bloomy rinds, such as the triple-cream delights Camembert and Brie, and molded cheese, such as gorgonzola, Roquefort, and Stilton.
Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola.
As the author emphasizes the importance of record keeping (so you can repeat your successes and not your “oopses”), the book concludes with a sample cheese diary so the cheese maker can account for timing, pressure, temperatures, and so forth. Finally, there is a very useful 5-page glossary of terms, a resource section for cheese-making supplies and websites, and a detailed 7-page index.
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.