Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely organized collections of recipes that lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker develop the intuition and abilities needed for success, especially in the real world of the home kitchen.
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.<
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.
Best-selling author Ricki Carroll — known around the world as the Cheese Queen — and her daughter, Sarah Carroll, bring easy cheese making right into your kitchen with this fun guide for kids and families. Step-by-step photos guide kids ages 8–12 through the cheese making process, then teach them how to make 12 classic favorites, including mozzarella, feta, ricotta, and cream cheese. A hearty helping of kitchen chemistry and math along with bits of international cheese making history add to the education. A bonus log sheet lets young cheese makers keep notes just like the pros, while punch-out labels and colorful flags will embellish homemade cheeses and global cheese platters.
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients. The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”
Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese 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 the most ambitious and comprehensive guide to making cheese at home, 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, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
This kit has all the supplies you need to start making hard and soft cheeses with 1 gallon of milk or less!
• Same supplies and equipment used by professionals to make cheese
• Comes with the cultures, rennet, thermometer, cheesecloth, mold/press for 1 pound of cheese and recipe booklet to get you started – no frills, nothing to go to waste
• Comes with mesophilic and thermophilic cultures, each containing enough for 24 pounds of cheese! (You can make a mother culture from these cultures, so they can last a long time.)
• The mold is the best one to use as a form for soft cheeses and mozzarella, and as a press for harder cheeses like Colby and cheddar.
This cheese press is designed for making small batches of cheese at home and features all-stainless steel hardware.
Makes 1- to 2-Pound Wheel of Cheese: This cheese press will hold 2 gallons of milk and will make a 1- to 2-pound wheel of cheese.
No Additives or Preservatives: Homemade cheese is a healthier choice. Commercial cheeses may contain artificial colors or additives. Making cheese at home allows you to choose your own ingredients and decide what works best for you.
Creates Uniform Cheese: Pressing cheese is a process that expels remaining moisture from the curd and improves the final texture, creating a firm rind on the outside of the cheese and a smooth, uniform consistency within. Pressing gives the cheese the traditional wheel shape and readies it for aging.
Made to Last: The stainless steel base and cylinder with precision-machined all-metal gears inside a protective gearbox will keep you making cheese for years to come.
Easy Cleanup: The cylinder, base, and piston are all easily removed for cleanup. Dishwasher safe.
Easy to Use: Simply crank the handle to press out the whey and make a perfectly formed wheel of cheese.
Please allow two weeks for delivery. Available for shipment to continental U.S. addresses only.
New to making cheese? Or just don't have the tools you need? This kit contains tools for making cheese of any kind. And by purchasing this kit you are saving money over buying the tools individually.
These stainless steel tools are strong, last long, and won't tarnish or drop off other metals or coatings (as other metals do). These are the tools used at Homesteaders Supply to make all kinds of cheese, and they are the best for most situations. For example, the 5-quart colander is the perfect size. Cover it with cheesecloth, place it atop a large bowl, place your curds onto the cloth, and allow to drain. This works well for large or small curds, and for making soft or harder cheeses.
The Comark pocket thermometer measures 5 inches long with a 1-inch dial, so it's compact and lightweight for carrying in a jacket or apron pocket. It's designed to be water-resistant because it's made of stainless steel and has a tightly sealed, plastic lens that doesn't accumulate moisture during use. To keep the thermometer accurate and ensure the unit works correctly every time, users can adjust the calibration nut. This thermometer comes individually boxed.
• Temperature measurement range: 0-220 degrees Fahrenheit
• Matching sheath with pocket clip secures the item
• Made of rust-resistant stainless steel
• Plastic lens is watertight and doesn't harbor moisture buildup
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing.
Whether you’ve been making cheese for years or are just starting out, Home Cheese Making is the perfect book to expand your knowledge! With instructions for crafting a variety of cultured dairy products (including sour cream and clotted cream), an expanded selection of recipes (for goat’s milk, fresh, soft, and hard cheeses), and 50 sweet and savory recipes for cooking with cheese, Home Cheese Making is the most trusted guide for making cheese at home.
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada. Yes, you heard it here first: You can make yummy pineapple jerky at home! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its store-bought equivalents; most of these recipes are even compatible with paleo, Atkins and low-fat eating regimens.
Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!