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  1. Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
  2. ISBN 10: 1607740087
  3. Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
  4. Artisan Cheese Making at Home by Mary Karlin | Cheese Making

Learn how to enable JavaScript on your browser. NOOK Book. Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started.

The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary splits her time between Northern California and Arizona.


  1. Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses?
  2. Medienrecht und Persönlichkeitsrecht (German Edition)!
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The process always begins with milk. Then either natural bacteria start to work on the milk, or a starter culture is added. These act on the milk sugar lactose , converting it to lactic acid.

A coagulant is then added to this hospitable environment, causing the milk protein casein to curdle, or coagulate, forming a solid mass of curds. From there, the curds are cut into a specific size, depending on the style of cheese being made. Then they are stirred, drained, and salted; molded or pressed; and, finally, ripened or aged. In my beginning cheese making class, we start with simple fresh cheeses as the first step in demystifying how cheese happens. The milk is heated to a specific temperature, then the acid vinegar is added and stirred to distribute.

Like magic, curds begin to appear from the depths of the white liquid. Suddenly, with only a little stirring, there are fluffy curds floating in clear, yellowish whey. Queso blanco is not complex in terms of flavor, but its simplicity demonstrates the fundamental action that takes place in transforming milk into cheese.

If you are a beginner, I encourage you to start at the beginning and build your skills as you go, because the key to successful cheese making is to start with small, manageable steps. As you develop your skills and gain an understanding of and level of comfort with the cheese making process, you will build your repertoire on a solid foundation. Be patient.

You may be successful the first time you make a cheese, but then again, you may not be. It takes time to master the skills; however, even mistakes can be delicious!

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

Here are some practices and habits of mind that will help you succeed, whatever your level of cheese making experience. Make Small Batches Regardless of which cheese you are attempting, make an amount that you have the equipment to handle and the room to ripen, and that you can store and consume within a couple of weeks of its readiness. By making small batches, you have the opportunity to make and taste a variety of cheeses rather than a larger amount of only one.

The cheese making recipes presented in this book are geared for small batches, using mostly 1 or 2 gallons of milk. As a general rule, 1 gallon of milk yields 1 pound of firm or hard cheese and up to 2 pounds of fresh cheese. Note that all the yields for the cheeses are approximate.

I worked in small batches, and because the cheeses were aged for different amounts of time, at least one of them was always ready to taste and enjoy. This may be too complicated an undertaking for beginners, but for me it was a perfect arrangement. Set Your Expectations Before you jump in to make any given cheese for the first time, familiarize yourself with what that cheese looks like and, better still, what it smells and tastes like.

ISBN 10: 1607740087

Taking a photograph of the sample cheese before you taste it will guide your endeavors. Once you become proficient, you can make not just one but two or three cheeses in the same session, especially if they are cheeses of the same style. Some cheeses can be ready in an hour, while some need a 6-month lead time and lots of attention. As presented in my cheese making classes, on the pages of Artisan Cheese Making at Home , I encourage all do-it-yourselfers with approachable easy-to-follow steps to becoming a successful hobbyist cheese maker.

Our useful website supports book This website has been created to be an evolving extension of the book; chock full of valuable information, updates, forms, and charts. Worthy post-publication discoveries and creations of mine or those from other authorities will be presented here on a regular basis. Within some sections you are invited to submit personal cheese making photos, cheese formulas or cooking with cheese recipes for consideration as posts on the site.

I will answer each email.

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Where helpful to a broader audience, I will post the question and answer on this site. Many of these valuable cheese making tools are downloadable for your convenience. Mix well using a whisk in an up-and-down motion.

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

Add the annatto, if using, and gently whisk in for 1 minute. Add the calcium chloride and gently whisk in for 1 minute, and then incorporate the rennet in the same way. Stir continuously to keep the curds from matting together; they will release whey, firm up slightly, and shrink to the size of peanuts. Place a strainer over a bowl or bucket large enough to capture the whey.

Artisan Cheese Making at Home by Mary Karlin | Cheese Making

Line it with damp butter muslin and ladle the curds into it. Let drain for 10 minutes, or until the whey stops dripping. Reserve one-third of the whey and return it to the pot. Place the curds in a colander, set the colander over the pot, and cover. Flip the slab of curds, and repeat every 15 minutes for 1 hour. After 1 hour, the curds will look shiny and white, like poached chicken. Place the warm strips in a bowl and cover completely with the brew. Soak for 45 minutes.

Drain and discard the brew. Sprinkle the salt over the curds and gently toss to mix. Line an 8-inch tomme mold with damp cheesecloth. Pack the drained curds into the mold, cover with the cloth tails, set the follower on top, and press at 8 pounds for 1 hour. Remove the cheese from the mold, unwrap, flip, and redress, then press at 10 pounds for 12 hours. Remove the cheese from the mold and cloth and pat dry. Air-dry on a cheese mat at room temperature for 1 to 2 days, or until the surface is dry to the touch. Buy New Learn more about this copy.