Artisan Cheese Making at Home
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.
Hardcover | 256 pages
Techniques & Recipes for Mastering World-Class Cheeses. 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 an 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.
- Q & A
- Related Recipes
I started making cheese with recipes from this book. I've learned a great deal and not had a failure yet (though I really should have). All of the cheeses I've made from the book have turned out very well, especially the Valençay which was beautiful.
The book has a lot of good information, some of the recipes need to be taken with a grain of salt. When making Cambozola, recipe calls to add Candidum and Roquefort to the milk with the culture. Candid will prevent Roquefort from growing. When making Gouda, book calls for brining warm pressed cheese. This will cause the cheese to take in too much salt.
I haven't used this book much, but when I have it's to find an alternative recipe from my usual book. Very handy to have for broadening my horizons.
This is a beautiful book - lovely photos and great creative ideas. My chief complaint is that there are a number of edits and addenda to recipes in this book which I stumbled across on the author's website. TAKE NOTE! http://www.artisancheesemakingathome.com/pdfs/ACMH-CORRECTIONS.pdf
I love the look of this book - the pictures make my mouth water! There are tons of unique and different cheeses in this book and the reason I am giving it only 4 stars is because I haven't been motivated to try any of the recipes yet - they seem a bit more complicated than the other book I have. That said, once I have more experience making different cheeses, I can't wait to try some of the more elaborate ones in this book!