Home Made Cheese

HOME-MADE CHEESE

Cheesemaking made simple

Paul Thomas

Cheesemaking techniques have advanced a long way since early herdsmen created naturally fermented curds, but the fundamentals remain essentially the same.

Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home.

His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese.

There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.

Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.

About the author

By Paul Thomas - Photographs by William Shaw

Summary

Easy-to-follow techniques for the home dairy, from yogurt to blue cheese, with beautiful photographs.

Product details

• Authors: Thomas Paul, Paul Thomas, Thomas Paul
• Assisted by: William Shaw (Photographs)
• Publisher: Anness Publishing
• Languages: English
• Product format: Hardback
• Released: 31.12.2016
• EAN: 9780754832423
• ISBN: 978-0-7548-3242-3
• Dimensions: 228 mm x 279 mm x 21 mm
• Weight: 1302 g
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / Specific Ingredients / Dairy, Cookery / food by ingredient: egg, cheese and dairy products, Cooking with dairy products