- Products for Wiser Living
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.
A Cheesemaker's Journey is intended to be just that - a journey. Based on 35 years of experience making cheese, teaching cheesemaking classes across the country, and working with other cheesemakers, Mary Jane Toth makes it easy to be successful making cheese in your own home.
A cult favorite among cheesemongers and cheese lovers alike, Bee’s Wrap® provides a breathable, sustainable way to store cheese and is a natural alternative to plastic wrap for food storage. Use the warmth of your hands to soften the wrap, create a seal, when cool the wrap holds its shape. Reusable. Wash in cool water. Made of beeswax, organic cotton, organic jojoba oil and tree resin. Package of 3 Cheese Wraps (10" x 11")
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
BackHome Magazine praised the Made at Home series for its "uncomplicated and easy-to-understand format that is designed to encourage rather than intimidate the reader." Continuing that format, Cheese and Dairy shows how shoppers can avoid the dairy cooler and make their own creamy products.
The book contains six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying and aging, the equipment needed, and using starter cultures.
Two sections, Milk and Cream, cover the types of milk (cow, sheep, goat, buffalo), cooking, souring and storage. Simple instructions show how to make sour cream, crème fraîche and more, and recipes include Portuguese Custard Tarts, Spinach Soup and Strawberry Milkshake.
Butter provides instruction on making salted and unsalted butters, clarified butter, ghee, buttermilk, and butter sauces, as well as how to cook with butter. Recipes include Granny's Buttermilk Pancakes and Lemon Sole with Beurre Noisette.
Yogurt demonstrates how easy it is to make the incredibly popular and healthy treat at home, such as Basic Yogurt, Greek-style and Kefir, with tasty recipes that include Gourmet and Frozen Yogurts.
Cheese includes essential methods for Cottage Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta, Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine Pairing.
Presented in a simple format with clear pictures and nontechnical instructions, the Made at Home series is the ideal starting point for anyone looking to take control of their food in terms of both quality and taste.
The consummate home cheese making book, Home Cheese Making has been updated and revised to reflect the recently revived interest in artisan-quality cheeses and the availability of home cheese making supplies and equipment.
Discover 75 recipes for making your own cheese and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the tested, step-by-step recipes in this cheese making book are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include crème fraîche, sour cream, yogurt, kefir, buttermilk and clotted cream.
As the most comprehensive cheese making book on the market, Home Cheese Making also features recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
Profiles of home cheese makers and artisan cheese makers scattered throughout this cheese making book share the stories of people who love to make and eat great cheese. Also included in Home Cheese Making is information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, a home cheese making glossary and more.
About the author:
Ricki Carroll is the founder of the New England Cheesemaking Supply Company, in Ashfield, Mass., which has been offering cheese support and expertise since 1978.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
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.
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.<
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.
In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste, and a Brie made of cashews (or zucchini and potatoes) with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.
Packed with personal experiences backed up by expert veterinary advice and scientific studies, Raising Goats Naturally brings together a wealth of practical information on raising goats for the love of it and using their milk and meat to become more self-reliant.