Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
Format: PDF / Kindle (mobi) / ePub
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. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
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. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.
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.
discarding the vinegar, and add it to the orange mixture. Stir in the remaining ¼ cup of olive oil and season with salt and white pepper to taste. For a smoother tapenade, you can skip a lot of the mincing and simply pulse the ingredients together in a food processor to the desired consistency. Either way, set aside for at least 30 minutes for the flavors to come together before serving. Tapenade may be stored in an airtight container in the refrigerator for up to 1 week. Taleggio Fonduta
the yogurt and crème fraîche in separate fine-mesh strainers until the liquid stops dripping from them. Combine the crème fraîche, vanilla seeds, orange zest, orange flower water, if using, and 2 tablespoons of the sugar in a chilled bowl. Using a whisk or an electric mixer, whip until firm peaks are formed. Whisk some air into the yogurt to make it a bit fluffy, and then fold it into the whipped crème fraîche to incorporate. In a separate dry bowl, whip the egg white until fluffy, then add the
salt, wrap it in a dry cheesecloth sack, and cold smoke it in a cool wood-fired oven or smoker for 3 days. Remove the cheese from the smoker and allow to air-dry for at least 1 week and up to 1 month. Use it right away, or vacuum-seal and refrigerate for up to 1 month. WHEY RICOTTA MAKES 3 cups MILKS Fresh cow’s milk whey, pasteurized whole cow’s milk, pasteurized heavy cream START TO FINISH About 1¼ hours: 1 hour to make the cheese; 10 minutes to drain This formula from Robin Rosemon
as the whey drains out, making room for all of the curds. 4. When all of the curds have been ladled into the molds, cover them with a clean kitchen towel and let the cheeses drain at room temperature. Remove any collected whey a few times while draining, wiping out the tray with a paper towel each time. After 12 hours, or when the cheeses are firm enough to handle, gently invert the molds onto your palm to flip the cheeses in their molds. Do this three more times during the next 36 hours to aid
hour, stirring every once in a while. Add the calcium chloride and gently whisk in, then add the rennet in the same way. Cover and let sit, maintaining 86°F for 1 to 1½ hours, or until the curds give a clean break. 3. Cut the curds into ½-inch pieces and gently stir for 10 minutes, then let the curds settle to the bottom of the pot. Ladle out 2 quarts of whey and stir the curds for 5 more minutes. 4. Line a colander or strainer with damp butter muslin and gently ladle the curds into it. Let