Janet Hurst - Homemade Cheese / Домашний сыр [2011, PDF, ENG]

Introduction 4
Chapter 1
Understanding
Cheese 8
RECIPE CONTENTS
Chèvre 26
Crème Fraiche 29
Quark 30
Crottin 31
Fried Goat Cheese 32
Kochkasse 34
Yogurt 35
Lebneh 36
Kefi r 36
Amish Cup Cheese 37
Cottage Cheese 38
Cream Cheese 40
Butter 41
Ricotta 42
Whey Ricotta 42
Chapter 2
Milk: The Cheesemaker’s
Palette 44
RECIPE CONTENTS
Devonshire Cream 60
Halloumi 62
Halloumi in Brine 62
Feta 64
Feta in Olive Oil with
Sun-Dried Tomatoes 66
Basket Cheese 67
Sainte Maure 68
Goat-Milk Ice Cream 69
Chapter 3
Culture and Rennet 70
RECIPE CONTENTS
Farmhouse Cheddar 83
Quick Cheddar 85
Cheese Curds 86
Goat-Milk Cheddar 88
Twenty-Minute Cheese 89
Monterey Jack 91
Pepper Jack 91
Mozzarella 93
Thirty-Minute Mozzarella 96
Raw-Milk Farm Cheese 98
Queso Fresco 99
Manchego 100
Chapter 4
Molds, Molds,
and Molds 102
RECIPE CONTENTS
Blue Cheese 113
Chaource 115
Valençay 116
Brie 118
Saint Paulin 120
Petite Suisse 121
Bûcheron 122
Gruyère 124
Chapter 5
Aging Cheese 128
RECIPE CONTENTS
Drunken Goat Cheese 139
Goat Cheese
Washed in Beer 140
Italian Bag Cheese 141
Mixed-Milk Cheddar 142
Mixed-Milk Cheese Curds 143
Stilton 144
Cambazola 145
Chapter 6
Appreciation and
Education 146
Resources 157
Index 160