Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
31.12.2016
Verlag
Anness PublishingSeitenzahl
208
Maße (L/B/H)
28,4/23,3/2,5 cm
Gewicht
1292 g
Sprache
Englisch
ISBN
978-0-7548-3242-3
HOME-MADE CHEESE
Cheesemaking made simple
Paul Thomas
Cheesemaking techniques have advanced a long way since early herdsmen created naturally fermented curds, but the fundamentals remain essentially the same.
Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home.
His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese.
There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.
Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
Cheesemaking made simple
Paul Thomas
Cheesemaking techniques have advanced a long way since early herdsmen created naturally fermented curds, but the fundamentals remain essentially the same.
Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home.
His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese.
There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.
Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
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