It s a DIY cook's dream come true: It's pizza night, and you've made not only the crust and sauce but the mozzarella, too! Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate and yes, you've made all the cheeses on it! Even better you made them all earlier that day. 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 exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky Pasta Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.
One-House Cheese is a friendly, unintimidating, absolute beginner's guide to making cheese at home that includes everything you need to know to make 16 original cheeses in less than 60 minutes each, plus recipes for serving suggestions, accompaniments for building your own fresh cheese plate, and 3 bonus DIY Dairy essentials (yogurt, butter, and ghee). Instructions are fully illustrated with step-by-step color photos (think How to Grill or Magic) to yield maximum, foolproof results. The one-hour cheeses are separated into three categories: Creamy and Spreadable (Meyer Lemon Ricotta, Fromage Facile, French Kisses, Classic Cottage Cheese), Firm and Crumbly (Curried Paneer, Honeyed Toast Cheese, Chivo Fresco, Ale-Washed Squeakies), and Melty and Chewy (Raw Mozzarella, Favorite Melty Mozzarella, Triple Pepper Hack, Pizza Filata, Chipotle Lime Oaxaca, Brown Butter Burrata, Haloumi? Halou-you!, Smoky Cheater). One-House Cheese demands little investment in the way of time or money, but yields results in high quality.
|Publisher:||Storey Publishing (2014)|
|Dimensions:||8.1in x 7.2in (20.6cm x 18.3cm)|
Most recipes produce a hard frozen yogurt that's not much fun to eat. However, with Nicole Weston's unique technique, the result is creamy, smooth, and delicious and all you need is a simple meringue and your ice cream maker! If you do not have an ice cream maker, don't worry! There are even recipes that don't require it. Weston shows you her method and then offers recipes for 56 irresistible flavors, from classic vanilla, chocolate, and strawberry to mango, coconut, key lime, chai, honey, ginger and cardamom, white chocolate raspberry, dulce de leche, avocado, maple bacon, and mint julep. She even offers festive flavors for the holidays, including candy cane, spiced pumpkin, cranberry, eggnog, and gingerbread.
The popularity of frozen yogurt is at an all-time high. And now it can be made at home. This book begins with an overview of equipment, ingredients, and techniques and then offers recipes for 56 delicious flavors that use Greek yogurt (or homemade). Simply mix it up, pour it into an ice cream machine, and enjoy!
|Dimensions:||5in x 7in (12.7cm x 17.8cm)|
Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.
From the Back Cover:
You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, goat cheese, and other dairy delights. Simper-than-you-think instructions encourage you to turn your fresh, sweet mill and cream into cultured dairy products and soft, unripened cheeses.
Enjoy your cream, homemade spreads and cheese as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrèes, and desserts, 75 recipes - from Cheese Blintzes to Chocolate Sour Cream Cake - bring out the very best in your dairy creations.
|Publisher:||Storey Publishing (2014)|
|Dimensions:||7in x 9in|
Ten thousand years of cheese making (as well as butter and yogurt making) wisdom is distilled in this detailed booklet. Expert cheesemaker Ricki Carroll teaches you the latest, most healthful methods for whipping up delicious dairy products in your own kitchen. Here is everything you need to know - from what equipment and ingredients are required to how to pasteurize your own milk. And, of course, you get recipes for making cheeses and other dairy products that surpass anything you could buy at the store.
Learn How To Make:
- Queso Blanco
- Fromage Blanc
- Whole-Milk Ricotta
- Traditional Cheddar
- Monterey Jack
- 30-Minute Mozzarella
- Sour Cream
- Crème Fraiche
|Dimensions:||5.5 x 8.5in|