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How to make soft cheeses : methods, recipes & tips for making artisan soft cheeses at home / [Heather Cole].

By: Cole, Heather, 1971- [author.].
Contributor(s): Country Trading Co [issuing body.].
Material type: materialTypeLabelBookPublisher: [Richmond] New Zealand : Country Trading, 2017Copyright date: �2017Edition: First edition.Description: 83 pages : colour illustrations ; 21 x 15 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780992264758; 0992264758.Subject(s): Cheesemaking | Cheese | Cheese | CheesemakingGenre/Form: Recipes. | Recipes.DDC classification: 637.3
Contents:
Getting started. The soft cheese family -- What milk to use? -- Keeping it clean -- Equipment -- Making curds -- Cultured or uncultured? -- Salt & additives -- Flavoring soft cheeses -- Storing soft cheeses -- Dreamy creamy softies. Mascarpone -- Cream cheese -- Cr�eme fra�Iche (sour cream) -- Crowdie -- Fountainbleau -- Fresh & lean softies. Traditional cottage cheese -- Fast cottage cheese -- Lactic curd cheeses -- Milk ricotta/queso blanco -- Chili ricotta salata -- Smoked ricotta -- Sea water rikotta -- Quark (fromage blanc) -- Labneh yogurt cheese -- Paneer cheese -- Serving and matching. Soft cheese platters -- Soft cheese canap�es -- Toasted walnut & fig salami -- Roy's oat cakes -- Knackbrot Swedish crackers -- Lavosh -- Cooking with soft cheeses. Savory baked cheesecake -- Saag aloo paneer -- Ricotta cannoli -- Tiramisu -- Cannelloni -- More soft cheese cuisine -- Tips & troubleshooting. Do I have to measure pH? -- Keep records -- Why is my curd soft and flabby? -- Why is my cream cheese crumbly? -- Not a lot a ricotta? -- Why is my cheese bitter? -- The secret to creamy sauces -- Improvising cheese molds.
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Cover subtitle: Make your own artisan soft cheeses at home.

Getting started. The soft cheese family -- What milk to use? -- Keeping it clean -- Equipment -- Making curds -- Cultured or uncultured? -- Salt & additives -- Flavoring soft cheeses -- Storing soft cheeses -- Dreamy creamy softies. Mascarpone -- Cream cheese -- Cr�eme fra�Iche (sour cream) -- Crowdie -- Fountainbleau -- Fresh & lean softies. Traditional cottage cheese -- Fast cottage cheese -- Lactic curd cheeses -- Milk ricotta/queso blanco -- Chili ricotta salata -- Smoked ricotta -- Sea water rikotta -- Quark (fromage blanc) -- Labneh yogurt cheese -- Paneer cheese -- Serving and matching. Soft cheese platters -- Soft cheese canap�es -- Toasted walnut & fig salami -- Roy's oat cakes -- Knackbrot Swedish crackers -- Lavosh -- Cooking with soft cheeses. Savory baked cheesecake -- Saag aloo paneer -- Ricotta cannoli -- Tiramisu -- Cannelloni -- More soft cheese cuisine -- Tips & troubleshooting. Do I have to measure pH? -- Keep records -- Why is my curd soft and flabby? -- Why is my cream cheese crumbly? -- Not a lot a ricotta? -- Why is my cheese bitter? -- The secret to creamy sauces -- Improvising cheese molds.