200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
by Debra Amrein-Boyes
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Book Summary Information
Author: Debra Amrein-BoyesEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-03-27
ISBN: 0778802183
Number of pages: 304
Publisher: Robert Rose
Book Reviews of 200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
Book Review: A Must-have for the Home-Cheesemaker
Summary: 5 Stars
I almost didn't purchase the book because of the title, thinking it was for beginners only, or that it might only contain kitchen recipes using cheese as an ingredient. However, this book is the real deal. As those of us who already make cheese know, cheesemaking IS fairly easy on the whole, thus the title. I think she was trying to remove some of the mystique of this ancient art, but if I had been her PR person, I would have insisted on a more worldly, much-deserved title acclaiming her incredible book. As a home cheesemaker striving for artisanal quality, I was wowed by her excellent recipes, (there really are a lot of hard-to find cheese recipes for those seeking to make lesser-know European style cheeses) , suggestions, information (ever spend days on a search engine trying to find out just how farmstead cheeses get those amazing rinds? You will now know! ), and yes, as a bonus, even some lovely meal-planning recipes to use up all this fabulous gourmet cheese you will be making. But cooking with cheese is not what the book is about. It is about making your own cheese from milk. Cheesemaking has been shrouded in secrecy, and has almost become a lost art in much of the world. It is a wonderful hobby, fairly easy, filled with benefits, and, up until now, filled with frustration in finding much advanced information. It is a real delight to find one source with so much information. The author is amazingly generous with her knowledge. She covers a lot of territory, with many pages for troubleshooting, and lots of helpful tips scattered throughout the book. The recipe list for how to make various cheeses is extensive, and covered here, more or less (Please forgive my typos):
Quark, Fromage Frais, Fromage Blanc, Cream Cheese, French Cream Cheese, Greek Island Mizithra, Shepherd's Mizithra, Vangelis' Sour Mizithra, Alpine Ziger, Traditional Ricotta, Sweet Ricotta, Chevre, Traditional Provencal Chevre, Brousse, Sheep's milk Brousse, Cottage Cheese, English Farmhouse Cheese, Fresh Goat cheeses, Mascarpone, and both Cow's and Goat's milk Faiselle,
Several versions of Mozzarella, plus Mozzarella di Bufala, Bocconcini, Provolone, Caciocavallo, Scamorza, Asadero, Kasseri, Saganaki,
Brie, Camembert, Camembert with Calvados, Coulommiers, Chaource, French Neufchatel, St.-Marcellin, Valencay, Ste-Maure, Selles-sur-Cher, Pouligny-St.-Pierre, Crottin, Goat Brie,
Castle-Blue, Cambozola, Gorgonzola, Fourme d'Ambert, Roquefort, Stilton, White Stilton, Blue Pyrenees, Bleu de Queyras,
Septomoncel,
Port Salut, Reblechon, Limburger, Meunster, Morbier, Brick, Taleggio, Monostorer, Esrom, Tilsit,
Colby, Edam, Gouda, Leiden, goat's Milk Gouda, Havarti, Raclette, Fontina, Bel Paese, Butter Cheese, Caciotta, Tomme,
Cheddar, Stirred-curd Cheddar, Chihuahua, Cheshire, Caerphilly, Emmental, Leerdemmer, Jarlsberg, Greyere, Appenzeller, Vacherin Fribourgeois, Wensleydale, Sheep's milk Wensdleydale, Cantal, Sbrinz, Manchego, Parmesan, Asiago, Piora, Kefalotyri, Romano, Pecorino Romano, Monterey Jack, Goat's Milk Cheddar, Goat's Milk Caerphilly, Lancashire, Montasio, Graviera, Derby, Ossau-Iraty, French Tomme, Raw milk Tomme, Colonia,
Feta, Paneer, Cumin Paneer, Queso Blanco, Halloumi, Libyan Sheep's Milk cheese, Tomme d'Arles, Chestnut Leaf-Wrapped goat cheese, Gjetost, Cabra al Vino, Handkase, Domiati, Gammelost, Liptauer,
Yogurt, Yogurt with skim-milk powder, Greek-style yogurt, Goat's milk yogurt with gelatin, Bulgarian-style yogurt, Yogurt cheese, Lebanese yogurt cheese, Labneh cheese balls, Kefir, Kefir grains, Kefir cheese,
Butter, Bacterially-ripened cream butter, Naturally ripened cream butter, Sweet cream butter,Ssalted butter, 19 different flavored Butters (such as morel mushroom butter, cranberry orange butter, etc!), Ghee, Cultured buttermilk, Buttermilk cheese, Buttermilk hand cheese, Sour cream, Creme fraiche, and Clotted cream!
This is simply the best hands-on manual for cheese-makers to come along in a long time! If I could only buy one book on cheesemaking, I would insist on two -this book and 'The Cheesemaker's Manual' by Margaret Morris. Even if you are a beginner you might quickly outgrow some of the other titles. This will last you through a lifetime of cheesemaking. I have made at least a dozen, and counting, of the more advanced recipes and found all of them to be excellent. Highly recommended!
Summary of 200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
How to create artisanal-quality cheeses, butters and yogurts.
Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen.
The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature:
Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection.
(20090616)Cheese & Dairy Books
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