Mastering Basic Cheesemaking

<p><strong>This illustrated beginner’s guide covers everything you need to know to start making cheese at home—from tools and techniques to basic milk chemistry. </strong></p> <p>While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. <em>Mastering Basic Cheesemaking </em>is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.</p> <p>This fully illustrated practical guide covers topics such as:</p> <ul><li>Understanding your ingredients, tools and techniques</li> <li>Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry</li> <li>Progressing to fermented dairy products such as kefir, yogurt and sour cream</li> <li>Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese</li> </ul> <p>Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.</p>