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) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.
Author: Claudia Lucero
A Cheesemaker's Journey is intended to be just that - a journey. Based on 35 years of experience making cheese, teaching cheesemaking classes across the country, and working with other cheesemakers, Mary Jane Toth makes it easy to be successful making cheese in your own home.
Author: Mary Jane Toth
Homemade meals are making a comeback, and you can start with the basics with Capper’s Farmer Guide to Cooking from Scratch. Full of 95 recipes and tips, this guide will give you many ideas for homemade food, such as making your own butter and bread, freezing your own fruits and vegetables from your garden, and preparing delicious and simple one-pot meals. Learn all about cooking from scratch with articles teaching you how to:
No matter your experience with homemade cooking or baking, ditch the processed, store-bought treats or meals and learn how to whip up the tastiest, healthiest and freshest recipes with Capper’s Farmer Guide to Cooking from Scratch!
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
Author: Gordon Edgar
This package includes one Mozzarella & Ricotta DIY Cheese Kit and a copy of One-Hour Cheese by Claudia Lucero.*
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) how to make 16 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.
MOZZARELLA & RICOTTA DIY CHEESE KIT
Make your own succulent mozzarella and creamy ricotta with an Urban Cheesecraft Kit!
Your Mozzarella & Ricotta DIY Cheese Kit includes these carefully selected and tested supplies:
The ingredients allow you to make at least eight batches of cheese. You can reuse the recipes, thermometer and cloth, and find refills of rennet tablets, salt and citric acid in the Urban Cheesecraft shop online when you run out.
Simply add a gallon of cows' milk and in one hour, you will be eating and sharing homemade, all-natural mozzarella or ricotta!
A batch is about 1 ½ to2 pounds, depending on whole or low-fat milk, or mozzarella vs. ricotta, so you'll have plenty of supplies to experiment with different herbs, shapes and recipes.
The cheese kit was developed by Claudia Lucero, author of One-Hour Cheese. It shows readers how to make these cheeses and many more with step-by-step photos, a rarity in cheesemaking books.
FOOD SAFETY AND HANDLING: Please note that this kit and its supplies are hand-poured, hand-folded and assembled in a food-safe, fully licensed space. The food items are all gluten-free but packaged in a room that comes in contact with wheat, soy, corn, nuts and other food allergens. The kits are also vegetarian-friendly.
*Book and cheese kit will ship separately.
Format: Other/miscellaneous products
The consummate home cheese making book, Home Cheese Making has been updated and revised to reflect the recently revived interest in artisan-quality cheeses and the availability of home cheese making supplies and equipment.
Discover 75 recipes for making your own cheese and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the tested, step-by-step recipes in this cheese making book are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include crème fraîche, sour cream, yogurt, kefir, buttermilk and clotted cream.
As the most comprehensive cheese making book on the market, Home Cheese Making also features recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
Profiles of home cheese makers and artisan cheese makers scattered throughout this cheese making book share the stories of people who love to make and eat great cheese. Also included in Home Cheese Making is information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, a home cheese making glossary and more.
About the author:
Ricki Carroll is the founder of the New England Cheesemaking Supply Company, in Ashfield, Mass., which has been offering cheese support and expertise since 1978.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Ricki Carroll
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.<
Author: Gianaclis Caldwell
Author: Deborah Niemann
Book Due Out In Mid July 2018
Produce your own milk, cheese, meat, fiber, fertilizer, and more
Incorporating dairy goats into a diversified homestead can be the key to greater self-sufficiency. Responding to questions and concerns from readers from all over North America and beyond, this fully revised and expanded edition of Raising Goats Naturally will help readers work with nature to raise dairy goats to produce milk, cheese, meat, fertilizer, leather, fiber, and soap – all without relying on drugs or following the factory farm model. By observing your own animals closely and educating yourself about their specific needs, you can create an individualized plan for keeping them healthy and maximizing their productivity.
Author: DEBORAH NIEMANN
Best-selling author Ricki Carroll — known around the world as the Cheese Queen — and her daughter, Sarah Carroll, bring easy cheese making right into your kitchen with this fun guide for kids and families. Step-by-step photos guide kids ages 8–12 through the cheese making process, then teach them how to make 12 classic favorites, including mozzarella, feta, ricotta, and cream cheese. A hearty helping of kitchen chemistry and math along with bits of international cheese making history add to the education. A bonus log sheet lets young cheese makers keep notes just like the pros, while punch-out labels and colorful flags will embellish homemade cheeses and global cheese platters.
Author: Ricki Carroll
Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
Author: David Asher
Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
Author: Andrea Chesman