How to Make Cheese: Learn the Secrets to Successful Cheesemaking
Learn the secrets to successful cheesemaking with this step-by-step guide from an experienced cheesemaker, teacher and judge. Jean Mansfield spends her life carefully guiding complete beginners to cheesemaking through the little tips and tricks that lead to great cheeses every time. This book covers what every would-be cheesemaker needs to know to create their own masterpiece cheeses.There's how to get started if you're on a budget, DIY equipment options that are easy to make and inexpensive, plus detailed descriptions of the processes so you can learn how to make cheese successfully, and - if the worst happens - why it probably went wrong. Plus there's 50 recipes for artisan cheeses, from the very easy - all you need is store-bought creamy milk, a lemon and salt - mozzarella and halloumi in 30 minutes, butter and yoghurt-making, right through to the more spectacular aged cheeses like parmesan, cheddar, blues, and amazing washed rind stinkers. Lots of people are put off by what seems to be an expensive and complex hobby, when it can be cheap and simple if you have the right teacher.
6 Introducing the cheesemaker11 10 rules for successful cheesemaking12 The milk20 The ingredients34 The equipment42 The techniques58 What went wrong with my cheese?Recipes70 The 30-minutes-or-less cheeses & dairy products86 The soft cheeses98 The white-rinded cheeses108 The semi-hard cheeses116 The hard cheeses142 The stretched curd cheeses148 The blue cheeses158 The Swiss cheeses166 The washed rind cheeses180 The fancy & flavoured cheeses200 Glossary202 The home-made cheese checklist204 Index