Now it’s easy to make artisanal-quality cheeses in your kitchen, using just this book and a few easy-to-find cheesemaking supplies.
Illustrated, step-by-step instructions cut out all guesswork about tools and techniques. A whopping 13 recipes call for sheep’s milk only; two call for sheep OR goat; one calls for sheep AND goat milk. The author, a top Canadian artisanal cheese maker, tells how to make the most of her recipes using sheep’s milk.
Practically all well-known cheeses are in this book. Some big favorites require sheep’s milk: Blue Pyrenees, Caciotta, Caciocavallo, Feta, Halloumi, Kasseri, Kefalotyri, Libyan Sheep’s Milk Cheese, Liptauer (Bryndza), Manchego, Monostorer, Ossau-Iraty, Pecorino Romano, Roquefort, Sheep’s Milk Brousse, Sheep’s Milk Wensleydale, Shepherd’s Mizithra and Tomme d’Arles.
This book also has easy recipes for yogurt (including Greek-style and Bulgarian), kefir, butter, buttermilk and some great recipes using homemade dairy items.
|200 Easy Homemade Cheese Recipes