The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply /
Helweg, Richard, 1956-
The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply / by Richard Helweg. - Ocala, Fla. : Atlantic Pub. Group, c2010. - 312 p. : ill. ; 23 cm. - Back to basics cooking. . - Back to basics cooking. .
Includes bibliographical references and index.
The home kitchen -- Equipment -- Ingredients -- Butter -- Spreading the word on butter -- How to make butter -- Beyond basic butter -- Yogurt -- Food of the gods -- How to make yogurt -- Beyond basic yogurt -- Cheese -- So much cheese, so many stories -- How to make cheese -- Making soft cheeses -- Making Italian cheese -- Whey cheese -- Hard cheese -- Mold- and bacteria-ripened cheese -- Great recipes with cheese, butter, and yogurt.
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.
160138355X (alk. paper) 9781601383556 (alk. paper)
2009054423
Cheese--Varieties.
Cheese.
Cooking (Cheese)
The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply / by Richard Helweg. - Ocala, Fla. : Atlantic Pub. Group, c2010. - 312 p. : ill. ; 23 cm. - Back to basics cooking. . - Back to basics cooking. .
Includes bibliographical references and index.
The home kitchen -- Equipment -- Ingredients -- Butter -- Spreading the word on butter -- How to make butter -- Beyond basic butter -- Yogurt -- Food of the gods -- How to make yogurt -- Beyond basic yogurt -- Cheese -- So much cheese, so many stories -- How to make cheese -- Making soft cheeses -- Making Italian cheese -- Whey cheese -- Hard cheese -- Mold- and bacteria-ripened cheese -- Great recipes with cheese, butter, and yogurt.
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.
160138355X (alk. paper) 9781601383556 (alk. paper)
2009054423
Cheese--Varieties.
Cheese.
Cooking (Cheese)