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" Kitchen creamery : "
Louella Hill, the Milk Maid ; photographs by Erin Kunkel.
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BL
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| Record Number
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849577
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| Main Entry
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Hill, Louella.
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| Title & Author
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Kitchen creamery : : making yogurt, butter, cheese at home /\ Louella Hill, the Milk Maid ; photographs by Erin Kunkel.
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| Publication Statement
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San Francisco :: Chronicle Books,, [2015]
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| Page. NO
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248 pages :: color illustrations ;; 26 cm
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| ISBN
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1452111626
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: 9781452111629
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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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.
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| Abstract
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"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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Butter.
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Cheesemaking.
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Yogurt.
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Butter.
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Cheesemaking.
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COOKING-- General.
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Yogurt.
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| Dewey Classification
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637/.3
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| LC Classification
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SF271.H49 2015
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| NLM classification
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CKB000000bisacsh
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