Sue Conley and Peggy Smith
Chronicle Books, 2013
"We eat a lot of cheese in the United
States. Per capita, each of us eats about a pound of cheese per week,
most of it grated over fast-food pizza or melted over grilled ground
beef in the form of a cheeseburger. This cheese comes mostly from
post-World War II factories that churn out as much as one million
pounds of cheese per day with the goal of producing food as cheaply as
Creamery is an artisan cheesemaker that emerged in Point Reyes,
California in the 1990s at a time when American consumers were starting
to seek out alternatives to mass produced foods. This book tells the
story of their struggles, achievements, and the rise of farmstead
cheeses in this country.
Making Your Own
Fromage Blanc at Home
In addition, it offers insights into
the process of cheesemaking along with advice on selecting, tasting,
pairing and enjoying the expanding universe of cheeses. Recipes for a
wide range of cheese-based dishes are included, from appetizers and
salads to entrees and desserts, showcasing not only artisanal cow
cheeses but those made from goat-milk and sheep-milk as well.
Many kitchen tips are thrown into the mix for things like making
breadcrumbs, steeping a vanilla syrup, storing cheeses, and making
fromage at home. Look in the back of the book for a glossary to
The milk for cheesemaking needs to be fresh - no older than 48 hours.
Ask at your grocery store when milk is delivered and try to buy it the
same day. You will need two pots for this recipe: an 8-qt/7.5-L pot for
the milk and a 2-qt/2-L pot for the buttermilk. Including crème
fraîche adds aricher flavor and smoother consistency.
| 4 qt
fresh whole milk
4 cups pasteurized buttermilk
1 drop Rennet
2 tsp Kosher salt
½ cup crème fraîche (optional)
In an 8-qt/7.5-L pot, heat the fresh whole milk to
In the 2-qt/2-L pot, heat the buttermilk to 90°F/32°C. Gently
stir the buttermilk into the whole milk. While still stirring, add the
rennet. Stir gently for two minutes, making sure that the rennet and
buttermilk are evenly distributed.
Take the pot off the heat, cover it, and wrap it in a large towel to
keep the milk at a stable temperature. Let the wrapped pot rest in a
warm place for 10 to 12 hours.
By morning, the milk should have set and will have the texture of a
very firm yoghurt.
Cheese Making Kit for Soft Cheese
Line a colander with cheesecloth or muslin and rest
it over a large pot. Using a mug or plastic tub, scoop the curd in the
colander and allow to drain for at least 1 hour or up to 4 hours, until
the curds have drained to a soft, smooth consistency. When they are
ready, turn the curds into a stainless-stell mixing bowl and add the
salt. Stir in the crème fraîche (if using). Store in
an airtight, nonreactive container made of plastic, glass, or stainless
steel. The cheese will keep in your refrigerator for up to 10 days but
is best eaten within a few days.
Here's How To...
Home Cheese Making