Everyday Cheesemaking: How to Succeed Making Dairy and Nut Cheese at Home

Cover
 Title Page
 Copyright
 Contents
 Introduction
 Everyday Cheese for Everyday People
 Why this Book?
 Dairy and Vegan in the Same Book
 How to Use this Book
 Ethical Cheese
 The Milk Industry: Confinement Dairy and Processed Milk
 Ethical Animal Husbandry & Integrated Agriculture
 Small-Scale Goat Dairy
 Raw Milk and the Law
 Milk & Health
 Milk Intolerance
 Fermentation
 Dairy Alternatives
 Dairy
 Cheesemaking 101
 The State of Cheese: Food for Thought
 Equipment You Need
 Ingredients: Milk and What is Done to It
 The Low down on Cheese Cultures
 All Rennet is Not Created Equal
 Salt. Coagulation: Acid Cheese vs. Rennet CheeseBasic Skills Defined
 Sanitize, Sterilize, or Just Plain Clean?
 My First Cheesemaking
 Yogurt: A Curd by Any Other Name
 Incubation Made Easy
 Flavoring Yogurt
 Raw Milk Yogurt
 Mesophilic Yogurt: Cultures From the Deep North
 Greek Yogurt & Yogurt Cheese
 Troubleshooting Yogurt
 Ricotta Cheese: Start Here Please
 Whole Milk Ricotta
 Variations on Ricotta
 Troubleshooting Ricotta
 Feta: Forgiving Heroine of Home Cheesemakers
 Getting a \"Clean Break\"
 Feta in Olive Oil
 Troubleshooting Feta
 What to Do with All That Whey. The Story of Hard Cheese or Why Hard Cheese is HardStep One. Inoculate, Ripen, and Coagulate
 Step Two: Cutting the Curds
 Step Three: Cooking the Curds
 Step Four: Draining, Milling, and Pressing
 Step Five: Aging the Cheese
 Everyday Cheeses From around the World
 India: Panir
 France: Chevre & Her Sisters Chevre
 Neufchatel
 Flavoring Fresh Spreadable Cheeses
 Gervais
 Mexico: Queso Fresco
 Italy: Mozzarella-The Long and the Short of It: New World Mozzarella
 Old World Mozzarella
 Yes, I Can Tell You How to Make Burrata
 Troubleshooting Mozzarella
 Greece: Halloumi
 Deep Culture. Direct Set, Freeze-Dried Dvi and Reculturable CulturesMesophilic Starter Culture
 Thermophilic Starter Culture
 Secondary Cultures
 Mold Ripened Cheeses
 Additional Equipment for Mold Ripened Cheeses
 Camembert/Petite Brie
 Troubleshooting
 Blue Cheese
 Castle Blue
 Stilton Style Blue
 St. Maure and Other Moldy Shapes
 Other Cultured Dairy Projects
 Sour Cream/CrèMe FraîChe
 Cream Cheese
 Yogurt Cream
 Sour Cream Butter
 Yogurt Cream Butter
 Buttermilk
 Homemade Ranch Dressing
 Cheater Cheese From the Locals
 Cheater Cottage Cheese
 Green Faerie Farm Gomano
 Ruby\'s Cheater Cambozola. Nuts & SeedsEveryday Non-Dairy
 Equipment Specific to Nut Cheeses
 High-Speed Blender
 Nut Milk Bag
 Cheese Press
 Dehydrator
 About Nuts & Seeds
 Purchasing Nuts & Seeds
 Non-Dairy Cultures
 Make Your Own Rejuvelac
 Additives:
 Tapioca Flour
 Kappa Carrageenan
 Nutritional Yeast
 Milks, Creams & Sauces
 Nut Milk
 Chai Milkshake
 Frozen Fruit Shake
 Frozen Chocolate Coconut Milkshake
 Non-Dairy Mochaccino
 Sweet Cashew Cream
 Fresh Coconut Cream
 How to Open a Young Coconut
 Coconut Whipped Cream
 Cashew Sour Cream
 Creamy Ranch Dressing
 Cheesy No-Cheese Sauce #1
 Cheesy No-Cheese Sauce # 2.