The Complete Guide to Making Cheese, Butter, & Yogurt at Home Revised 2nd Edition

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Today, there is an endless list of cheese, butter, and yogurt options, therefore many people view this creativity and variety as an opportunity for their own exploration and profit. The Complete Guide to Making Cheese, Butter, & Yogurt at Home Revised 2nd Edition by Richard Helweg assists residential chefs with recipe creation, ingredients, preparation, equipment, and much more. This book explains how to ensure daily product safety, keep your equipment clean, and promote optimal sanitation.

Several top cheese makers and home dairy experts were interviewed to gain first-hand insight into the industry. Starting with raw milk, this book walks you through the process of achieving soft, hard, or Italian cheeses. Learn how to make queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses, as well as sour cream, yogurt, and butter! If you want to explore homemade dairy products, this book is an essential!

Page Count: 288