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    How to Make Cheese: A Beginner’s Guide to Cheesemaking at Home with Delicious and Simple Recipes: Cheesemaking
    How to Make Cheese: A Beginner’s Guide to Cheesemaking at Home with Delicious and Simple Recipes: Cheesemaking
    How to Make Cheese: A Beginner’s Guide to Cheesemaking at Home with Delicious and Simple Recipes: Cheesemaking
    Ebook46 pages33 minutes

    How to Make Cheese: A Beginner’s Guide to Cheesemaking at Home with Delicious and Simple Recipes: Cheesemaking

    By Olivia Henson

    ()

    Read preview

    About this ebook

    Cheese making has literally been around for 10,000 years. We have certainly had time to get it right!  There are ten’s of thousands of recipes for cheese, using different milks, seasonings, aging periods and so on.  We have developed all sorts of simple and complicated equipment to help us produce cheese.  But, you know what?  It is still one of the easiest “processed” foods you can make!  And I can show you how to get started in less than one hour, right in your own kitchen, with equipment you probably already own.

    Inside You Will Learn:

    ·         How long humans have been experimenting with cheese

    ·         How to make both fresh and aged cheeses yourself, right in your kitchen, and very inexpensively, too!

    ·         How to season cheeses

    ​

    LanguageEnglish
    PublisherGuava Books
    Release dateJan 27, 2017
    ISBN9781386611370
    How to Make Cheese: A Beginner’s Guide to Cheesemaking at Home with Delicious and Simple Recipes: Cheesemaking

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      Book preview

      How to Make Cheese - Olivia Henson

      Introduction

      One story.

      An old traveler sets out on foot to cross the desert somewhere in the Middle East. In preparing his food for the trip, he puts a portion of goat’s milk into a fairly clean, fairly new goat stomach to transport it. He walks all day. When the sun goes down, he makes camp and discovers that, because of the natural presence of rennet in the goat stomach and the effect of the scorching sun on it, not to mention that he bounced it around all day on his back – his milk has separated into two parts. He sees a thin, milky liquid we today call whey and some solid, lumpy stuff we call curds. It all smelled pretty good. He drinks one (why not?) and eats the other (oh, yum!). Cheese is born.

      One nursery rhyme.

      Little Miss Muffet

      Sat on a tuffet,

      Eating her curds and whey;

      Along came a spider

      That sat down beside her

      And frightened Miss Muffet away.

      If a guy walking in the desert (and of course who knows if this was how the first cheese really got made) can make cheese in a day without even paying attention, it should be pretty easy for you to do in your kitchen, right? You bet! The number of ingredients is small. The equipment needed is low-tech and easy to put together. The result is nutritious and delicious. And it is satisfying, because you did it yourself.

      Say Cheese!

      We’ll start by learning to make a yogurt that far surpasses commercial yogurt in flavor and freshness. We’ll make cottage cheese (which you should eat within the week), then cheddar cheese (which you’ll be aging for anywhere from 1-8 months before eating). You are saving the whey (we’ll see what that is, exactly) from the cheddar process to make ricotta (which means cooked twice in Italian, by the way). And all along the way, I’ll remind you of some delicious ways to eat your cheese ... other than straight from hand to mouth!

      Did you say, Cheese?

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      Chapter One: History of Cheese and Why We Eat It

      In this chapter, you will learn:

      How long humans have made cheese and where

      Why it is good for us

      The habit,

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