One - Hour Cheese. Ricotta, Mozzarella, Chèvre, Paneer - - Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
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- Nombre de pages272
- FormatePub
- ISBN978-0-7611-8135-4
- EAN9780761181354
- Date de parution05/05/2014
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurWorkman Publishing Company
Résumé
Make fresh cheese at home-in under an hour! Through recipes that are specific, accessible, and rated easy, easier, and easiest, Claudia Lucero shows step-by-step-with every step photographed in full color-exactly how to make sixteen fresh cheeses at home, in an hour or less, using commonly available ingredients and tools. Just as tasty are the recipes that accompany each cheese, from No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky "Pasta" Primavera (cheese curds that stand in for the pasta).
One-Hour Cheese also shows how to make butter, ghee, and yogurt. Plus, all about milk choices, rennet, all-natural flavors, shaping, storage, and more-it's a complete beginning cheesemaker's education.
One-Hour Cheese also shows how to make butter, ghee, and yogurt. Plus, all about milk choices, rennet, all-natural flavors, shaping, storage, and more-it's a complete beginning cheesemaker's education.
Make fresh cheese at home-in under an hour! Through recipes that are specific, accessible, and rated easy, easier, and easiest, Claudia Lucero shows step-by-step-with every step photographed in full color-exactly how to make sixteen fresh cheeses at home, in an hour or less, using commonly available ingredients and tools. Just as tasty are the recipes that accompany each cheese, from No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky "Pasta" Primavera (cheese curds that stand in for the pasta).
One-Hour Cheese also shows how to make butter, ghee, and yogurt. Plus, all about milk choices, rennet, all-natural flavors, shaping, storage, and more-it's a complete beginning cheesemaker's education.
One-Hour Cheese also shows how to make butter, ghee, and yogurt. Plus, all about milk choices, rennet, all-natural flavors, shaping, storage, and more-it's a complete beginning cheesemaker's education.
