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Mastering Basic Cheesemaking


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Table of Contents

INTRODUCTION HOW TO USE THIS BOOK PART 1: THE FUNDAMENTALS OF MAKING CHEESE 1: WHY MAKE CHEESE? The First Cheesemakers The Pedigree of a Cheese What Is Cheesemaking? 2: UNDERSTANDING INGREDIENTS A Quick Look Milk Acid Cultures Calcium Chloride Lipase Rennet Salt Flavoring, Coloring, and Other Additions 3: THE CHEESEMAKER'S TOOLS Pots, Vats, and Containers Thermometers Ladles, Spoons, and Spatulas Ripening Spaces Knives pH Meters Cloths Forms and Molds Colanders and Sieves Presses Mats and Racks Trays and Tubs Vacuum-sealing Equipment Aging Spaces Preparing Cheesemaking Tools PART 2: THE FUN OF MAKING CHEESE 4: QUICK AND SIMPLE CHEESES Steps for Making Quick and Simple Cheeses with Heat and Added Acid What to Do with the Whey from Quick and Simple Cheeses Lesson 1: Whole-milk Ricotta Lesson 2: Mascarpone Lesson 3: Paneer 5: CULTURED MILKS AND CREAMS Steps for Making Cultured Milks and Creams What to Do with the Whey from Cultured Milks and Creams Lesson 4: Buttermilk Lesson 5: Sour Cream and Creme Fraiche Lesson 6: Cultured Butter and Buttermilk Bonus Recipe: Ghee Lesson 7: Kefir and Kefir Cheese Lesson 8: Yogurt and Yogurt Cheese 6: FRESH AND VERSATILE CHEESES Steps for Making Fresh and Versatile Cheeses What to Do with the Whey from Fresh and Versatile Cheeses Lesson 9: Quark, Chevre, and Fromage Blanc Lesson 10: Cream Cheese Lesson 11: Curd Cottage Cheese 7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES Steps for Making Rennet-coagulated Fresh Cheeses What to Do with the Whey from Rennet-coagulated Fresh Cheeses Lesson 12: Quick Mozzarella Bonus Recipe: Burrata Lesson 13: Feta Lesson 14: Farmhouse Cheese 8: RENNET-COAGULATED AGED CHEESES Steps for Making Rennet-coagulated Aged Cheeses Lesson 15: Gouda Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar Lesson 17: Stirred-curd Cheddar Lesson 18: Colby Lesson 19: Parmesan Bonus Recipe: Whey Ricotta 9: WHAT'S NEXT? Keep a Cheese Journal Experiment Advanced Cheesemaking Cheesemaking as a Business Conclusion GLOSSARY RESOURCES BOOKS MAGAZINES MOVIES AND VIDEOS SUPPLIES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR

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A complete, hands-on beginner's guide to the magic and satisfaction of making your own cheese

About the Author

Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy. She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at


Gianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCP(TM), author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it. -- GORDON EDGAR, author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994.

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