Home Cheese Making in Australia: Simple Recipes You Can Make at Home

ویرایش:  
نویسندگان: Valerie Pearson  
سری:  
ISBN (شابک) : 9780994478016 
ناشر: Pearson Family Trust 
سال نشر: 2018 
تعداد صفحات:  
زبان: English 
فرمت فایل : EPUB (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 4 Mb 

قیمت کتاب (تومان) : 45,000

ناشر

Publisher ‏ : ‎ Pearson Family Trust
Publication date ‏ : ‎ September 20 2018
ISBN-10 ‏ : ‎ 0994478011
ISBN-13 ‏ : ‎ 978-0994478016

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Cheese making is a wonderful adventure and very rewarding. Much like people who wish to make their own bread, grow their own vegetables or make their own wines and beers, many cheese makers know that you cannot replace the quality of handmade cheeses with the mass produced supermarket cheeses available today.

Plus, you can make various boutique cheeses at home which aren't readily available at the store. Additionally, the importance of eating foods without chemical additives, artificial colourings and preservatives is growing, as the awareness of the negative effects of these non-food additives increases. As with other foods, when you make your own cheeses you control the ingredients and can guarantee that you are eating pure, whole foods and not some man made synthetic product that you really should not to be putting into your body in the first place.

While there is a specific science to cheese making, it is also an art form and a craft. The more cheese you make, the better you will get at it. Once you have mastered the basics, you can begin to experiment and create your own specialty cheeses to suit your personal tastes. Hundreds of different cheeses have been developed across the world over centuries by artisans who have added their own personal magic to the craft. These cheese makers have contributed to the creation of an incredibly rich culture of cheese making, benefiting both the cheese maker and the cheese consumer.

You too can create your own cheeses in your kitchen with minimal equipment for everyday consumption and special occasions.

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Over 40 recipes for cheeses, yoghurt and kefir, on over 280 colour photo and information packed pages.

This book is the culmination of over 30 years of home cheese making and intensive research to understand the science behind the art of cheese making.

Home Cheese Making in Australia is a journey through cheese, starting with simpler soft cheeses and moving through to the more elaborate hard cheeses. It contains clear, concise instructions as well as a list of necessary ingredients, equipment and troubleshooting questions.

This is also the only cheese making book written for the Australian market and that is backed by an Australian company who are happy to answer any questions that arise when trying to make the cheeses from the book. Through her website Green Living Australia, Valerie also supplies all the ingredients and tools needed to make cheese.

Valerie has been running cheese making courses across the country since 2004 and has already helped hundreds of Australians learn how to create their very own cheese.

Directions for

• 10 Fresh, unripened cheeses
• 15 Hard cheeses�
• 5 Stretched curd cheeses�
• 5 Eye cheeses�
• 2 White mould ripened cheeses
• 4 Blue mould cheeses
• 3 Washed rind cheeses
• 2 Goats milk cheeses
• Whey ricotta
• A selection of other cultured products, such as
• Sour cream
• Yoghurt &
• Kefir