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Kitchen creamery : making yogurt, butter, & cheese at home / Louella Hill, the Milk Maid ; photographs by Erin Kunkel.

By: Material type: TextTextPublisher: San Francisco : Chronicle Books, [2015]Description: 248 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781452111629
  • 1452111626
Subject(s):
Contents:
Introduction: A Measure of Time -- Before You Begin -- How to Use This Book -- The Basics -- Section I. Starting Simply -- Soured Milk -- Ripened Cream -- Beginning Cheeses -- Section II. At the Vat -- Washed-Curd Cheeses -- Washed-Rind Cheeses -- Mold-Ripened Cheeses -- Cheddar-Stye Cheeses -- Stretched-Curd Cheeses -- Pressed and Aged Cheeses -- Section III. Wrapping Up -- Artful Aging -- Pampering Your Pieces -- In Closing -- Glossary -- Appendix A: Cheesemaking Processes -- Appendix B: Gadgets, Presses, Forms, and More Equipment Fun -- Appendix C: Cultures -- Appendix D: Butterfat Chart -- Appendix E: Sanitation -- Appendix F: Sample Make Sheet for Home Cheesemaking -- Resources.
Summary: "Your first step to creating incredibly delicious cheese, yogurt and butter right at home. Start by mastering the basics: making perfectly thick Greek yogurt, silky kefir, simple crème fraiche, and homemade butter. Then move on to beginning cheese like ricotta and mascarpone. As you try each new variety, you'll add to your skills by creating rind-washed cheeses like Zeller, bloomy-rind Camamberts, traditional Cheddar, quick mozzarella and, finally, pressed and aged Italian cheeses like Asiago and Pecorino ... Along the way you'll learn the foundations of judging when a cheese is ripe, setting up a cheese cave, and storing, freezing and shipping the finished wheels"--Publisher's description.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 637.3 H646 Available 33111008350536
Total holds: 0

Enhanced descriptions from Syndetics:

As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.

Includes bibliographical references and index.

Introduction: A Measure of Time -- Before You Begin -- How to Use This Book -- The Basics -- Section I. Starting Simply -- Soured Milk -- Ripened Cream -- Beginning Cheeses -- Section II. At the Vat -- Washed-Curd Cheeses -- Washed-Rind Cheeses -- Mold-Ripened Cheeses -- Cheddar-Stye Cheeses -- Stretched-Curd Cheeses -- Pressed and Aged Cheeses -- Section III. Wrapping Up -- Artful Aging -- Pampering Your Pieces -- In Closing -- Glossary -- Appendix A: Cheesemaking Processes -- Appendix B: Gadgets, Presses, Forms, and More Equipment Fun -- Appendix C: Cultures -- Appendix D: Butterfat Chart -- Appendix E: Sanitation -- Appendix F: Sample Make Sheet for Home Cheesemaking -- Resources.

"Your first step to creating incredibly delicious cheese, yogurt and butter right at home. Start by mastering the basics: making perfectly thick Greek yogurt, silky kefir, simple crème fraiche, and homemade butter. Then move on to beginning cheese like ricotta and mascarpone. As you try each new variety, you'll add to your skills by creating rind-washed cheeses like Zeller, bloomy-rind Camamberts, traditional Cheddar, quick mozzarella and, finally, pressed and aged Italian cheeses like Asiago and Pecorino ... Along the way you'll learn the foundations of judging when a cheese is ripe, setting up a cheese cave, and storing, freezing and shipping the finished wheels"--Publisher's description.

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