ARTISAN CHEESE MAKING AT HOME - TECHNIQUES AND
- Autor: KARLIN, MARY
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'Artisan Cheese Making at Home' aims to be a comprehensive guide to home cheese making, filled with easy-to-follow instructions for making cheese and dairy items. Mary Karlin has spent years working alongside passionate artisan cheese producers - cooking, creating, and learning the nuances of their trade. She presents her findings in this 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. 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. There is also a full chapter on cooking with cheese that includes more than twenty recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.