Succeed at Making Cheese at Home
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| Infos : | 272 pages |
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Fresh or aged, yogurts, butter, cream…
Preparing dairy products or aged cheeses at home is possible, it’s easy and it’s good for your health!
After learning certain “secrets” directly from professional cheesemakers and immersing herself in the specifications of various AOP cheeses, Marie Chioca carried out numerous tests of which she kept only the best.
Because succeeding, using good organic or farm milk, at making your yogurts, fromage blanc, petits-suisses, small cheeses such as picodon, chavignol or saint-marcellin, and even tommes, is sometimes as simple as making a yogurt cake!
85 recipes (cow, goat, sheep) respectfully inspired by traditional methods of production are here to prove it: healthy (because richer in probiotic ferments), delicious, good for the planet (because without overpackaging), great fun, and pretty wallet-friendly.
Make your yogurts, petits-suisses, faisselles, fromage blanc… or cheeses such as picodon, saint-marcellin, brillat-savarin, blue, tomme, brie, camembert, mozzarella and many others thanks to the advice and detailed explanations in this book. To fully understand curdling, draining, fermentation, rind formation, aging… Step-by-step photos make these recipes foolproof and allow you to acquire the right gestures, step by step.
Enough to make a whole cheese!
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