Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Dezember 2016
Genre:	Ratgeber
ISBN:	9780754832423
EAN-Code:	9780754832423
Verlag:	Anness Publishing
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 284 mm / B 233 mm / D 25 mm
Gewicht:	1292 gr
Seiten:	208
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home. His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese. There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing. Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.