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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt, by Debra Amrein-Boyes
Ebook Download 200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt, by Debra Amrein-Boyes
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Discover the satisfying art of cheese making in this updated edition.
This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world -- at home in the comfort of your own kitchen.
Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds.
An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers.
Here's a sampling of some of the cheeses you can make:
- Fresh Cheeses: traditional Ricotta and fresh goat cheeses
- Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella
- Mold-Ripened Cheeses: Brie, Camembert with Calvados
- Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton
- Washed-Rind Cheeses: Muenster, Brick, Limburger
- Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina
- Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar
- Ethnic & Regional Cheeses: Feta, Paneer, Domiati
- Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese
- Butter, Buttermilk and Cr�me Fra�che: Orange Honey Butter, Clotted Cream
Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.
- Sales Rank: #327491 in Books
- Published on: 2013-08-29
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .94" w x 7.00" l, 1.75 pounds
- Binding: Paperback
- 408 pages
Review
[Review of previous edition:] What sets this book apart is that Amrein-Boyes is a professional cheesemaker. She's the genius behind The Farm House Natural Cheeses, one of British Columbia's most outstanding artisan cheesemakers. This is important information to know, because it tells you that the author knows what she's talking about...the recipes are written from a cheesemaker's perspective rather than a chef's or home cook's perspective... Helpful troubleshooting tips something I've not seen before in a home cheesemaking book will aid in the diagnosis of problems as they come up...This is one of the best cheesemaking books I've come across. Amrein-Boyes conveys the complexity and rigor of the practice of cheesemaking, while at the same time making the craft accessible to the masses. (Pacific Northwest Cheese Project blog 2009-06-16)
About the Author
Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker of The Farm House Natural Cheeses.
Excerpt. � Reprinted by permission. All rights reserved.
Introduction
"A BOOK OF VERSES underneath the Bough, a Jug of Wine, a Loaf of Bread -- and Thou.... " This well known quote comes from one of the most famous romantics of all time, but what is missing from this picnic in paradise? The cheese, of course! While not mentioned in the poem, it is quite possible that cheese was on the menu that day. When Omar Khayy�m penned these words more than 800 years ago, cheese was already a staple food.
Though the origin of cheese, like that of so many things in human history, is shrouded in mystery, it is safe to say that people of many cultures and traditions found ways early on to preserve the bounty and goodness of fresh milk, whether from cow, sheep, goat or camel, in this form. However it came to be, cheese is a valuable food: packed with important nutrients and a vital staple in the diets of most cultures.
In traditional agriculture, cheese making was a way of preserving the summer's milk surplus for consumption in the leaner winter season, when the animals were awaiting the arrival of their young in the spring. Domesticated milk-producing animals have a period during which they are "dry," or not lactating, while their bodies store energy for the birth of their young. Since this phase can last from a few weeks up to several months, depending on the breed of animal, it was important to be prepared for that interval of no milk production. In the summer months, the farmer's wife would often become a cheese maker, filling the cellar with enough cheese for the family's own needs and producing a bit extra to sell at the market to supplement the farm income in the winter.
The making of cheese on the farm was, and to some extent still is, an important part of many Old World cultures, but it was not continued to the same degree in the New World. However, things are changing. In the last 20 years or so, there has been a rediscovery of farmstead, or artisanal, cheese making, thanks to consumers who are actively seeking a more local, natural diet as an alternative to an increasingly industrialized and globalized food industry.
My personal story of cheese making began in 1978 with a trip to the Swiss Alps. I was attending a wedding, and the bride's parents invited me to spend several days with them at their holiday chalet in the mountains. While there, we visited a Senn, or Alpine herdsman, who was in charge of the farmers' cows on the summer pasture. I remember the copper cauldron hanging over the wood fire in a low-ceilinged hut and the fresh cheeses draining on the boards along the walls. Right on the other side of the stone wall were the cows, back in their stalls for the evening milking after a day of grazing the Alpine meadows. After I returned to Canada, I tried my hand at cheese making, but my information was sketchy and I failed dismally. The long-suffering barn cats finished off what was left of my inedible cheese, and I shelved the idea. But destiny had other plans for me: several years later I returned to the Swiss Alps to live and raise a family, and there began again to learn the satisfying art of cheese making.
This book will help you discover a bit of this cheese-making heritage for yourself, at home in your own kitchen. Some of the recipes are time-tested ones that your great-grandmother could very likely have made in her farm kitchen, while others have been collected from around the world. There are also some new ideas to try, with unusual ingredients. We will cover everything from simple fresh cheeses and related dairy products (such as butter, cr�me fra�che and ricotta) to traditional hard cheeses (such as Cheddar, Gruyere and Parmesan) to special ethnic cheeses.
I hope you enjoy the process, but most of all the result. There's nothing like a fresh pizza on which even the mozzarella is made from scratch. Be sure to take some along on that perfect picnic!
A note on Appellation d'origine contr�l�e (AOC) and Denominazione di origine controllata (DOC) cheeses: like fine wines, many cheeses are traditional to certain areas of the world and are made according to clearly outlined specifications to maintain their authenticity. In this book, we will be speaking of cheeses made in the style of many of these specialty cheeses.
Most helpful customer reviews
254 of 256 people found the following review helpful.
A Must-have for the Home-Cheesemaker
By Kelley Wilkinson
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!
82 of 82 people found the following review helpful.
Can't believe I made this cheese!
By Cheese Lover
I just finished my first attempt at making cheese from this book, and it was a complete and total success. I made the Ste. Maure and the Valen�ay goat cheeses. I was amazed that they turned out so differently since they started out with exactly the same curds, but the results were perfectly beautiful and delicious. I'm now trying to decide which cheese to try next, but I have total confidence that they will be equally as perfect. I have several other cheese making books, but I have found this one to be the most comprehensive, and now I also know it to be trustworthy in its recipes.
79 of 80 people found the following review helpful.
Excellent explanations!
By Susan Siemers
I have several cheese making books and didn't think I needed any more. A friend bought this book and lent it to me, even though I told her I had all the cheese books I needed. Then I started reading. I must disagree with the reviewer who didn't think this book was for beginners - I think it most certainly is. There are clear and detailed explanations and illustrations in pages 9 through 39. I've been making cheese for years, but had many "aha!" moments while reading through those pages. I immediately ordered my own copy.
Buy this book, and before you make your first cheese read these pages. Then you will understand what you are doing and why you are doing it from the beginning. I'm sure it will prevent a few spoiled batches of cheese. I wish I had had this book five years ago! It is well worth the investment, even for experienced cheese makers.
One aside - her cottage cheese recipe uses rennet and is quick to make, but I much prefer cottage cheese made without rennet. Without rennet, it has to sit for 24 hours to ripen and form curd, but it makes a more tender cheese, in my opinion. Don't let that stop you from getting this book. It has become my "go to" cheese book and it will be yours as well.
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