In this captivating guide, leading cheesemonger Paul Thomas gives you simple methods and recipes for making homemade, low-fat, cholesterol-free cheese. His ultimate book describes, in clear-cut detail, how to turn milk into fantastic cheese in a variety of styles. It’s fun and easy. It’s healthy. It’s a completely all-natural process for creating cheese. It even includes a bonus video for novices showing off the “how to” process.
The Secrets of Home Cheese Making contains step-by-step directions for making a range of cheeses, from brie and gruyere to soft goat cheese and delicious cream cheeses. There are no fats or calories involved, and the whole process can be done from the comfort of your own kitchen. No cooking skills are required. Absolutely no training is required.
You’ll learn that some cheeses are easier to make than others. Some can be made with whole milk, and some can only be made with fat. The book includes detailed information on the nutritional value of the cheeses. Many of the recipes are dairy-friendly, which means that you can eat as many cheeses as you’d like without gaining weight. There are even some recipes that incorporate blue cheeses – something that most people have never heard of!
Feta Cheese is one of the recipes included that will really surprise you. Feta is creamy white cheese, and when mixed with brine it develops a gummy texture that pulls and holds onto moisture better than most cheeses. When creating this cheese, set aside about two cups of milk and three or four package of feta cheese. Let the mixture sit overnight in a warm place (cooling is not necessary) and then use a processor to chop it up into tiny pieces.
Blue cheeses are the most popular of all cheeses because they are usually very easy to make. This cheese type is created from milk and has very strong flavor, thanks to the high quality of rennet used. The main ingredients of this cheese are milk and rennet, and while you can purchase blue cheese from many different types of shops or carry it in your refrigerator, it’s usually pretty easy to make yourself. You’ll need about one quart of milk and one and a half cups of rennet. With this mixture, simply blend the milk and rennet together and refrigerate it, letting it sit at room temperature for about one hour.
Next, add about three quarters of a cup of either regular or skim milk, and a fourth of a cup of whey, to the milk and mix thoroughly. It will be easier to get the curds from the cheese using a wire strainer, so invest in one. Set aside the remainder of the milk and let the curds sit in the milk for about an hour. You can strain this through a strainer and then strain again in the same way to separate the whey from the cheese.