Milk processing

Käsegenuss selbst gemacht – einfach und vielfältigOb Feta, Camembert, Philadelphia oder Ricotta – mit diesem Buch gelingt dir die Käseherstellung auch zuhause.Es enthält alle Grundlagen, um Frisch- und Weichkäse ohne großen Aufwand selbst zu machen.Frankreich, das „Käseland“ schlechthin, liefert die Vorlagen: 85 Rezepte zeigen dir, wie du bekannte Sorten wie Brie, Mozzarella oder Ziegenkäse sowie Spezialitäten wie Schafskäse, Skyr oder Blauschimmelkäse selber herstellst.Dank Schritt-für-Schritt-Fotos, praktischen Tipps und Erklärungen zur Fehlervermeidung wirst du sicher durch den Prozess geführt.Auch Joghurts, Kefir und Quark lassen sich mit wenig Aufwand herstellen.Ein Muss für alle, die Käse lieben und wissen möchten, was wirklich drinsteckt.272 Seiten, durchgehend farbig bebildert, 16,5 x 24,5 cm, Softcover.

Make cheese and dairy products yourself - with this book you can do it very easily With simple step-by-step instructions you will learn everything about cheese curds, stirring, renneting, drying and maturing. You can try, experiment and of course taste to your heart's content.You don't need any special tools, but you will get tips on how to upcycle a yoghurt pot into a cheese mold andwhich milk you can use . With different spices you can complete your cheese according to your taste.Over 40 recipes from mascarpone, mozzarella, feta to halloumi, blue, white and red mold cheese to Gouda and Tilsiter and ricotta.Not forgetting cream cheese, hard cheese, paneer, burrata over blue cheese and yogurt. 150 pages. ~

From milk to specialty Everything important from feeding to marketing Procedure and special tips for each type of milk With practical overviews and many basic recipesIn this book you will find Everything you need to know so that your valuable raw materials become ready-to-sell specialties: biological and biochemical basics, requirements and necessities in cheese cooking, milk processing and cheese production step by step as well as legal know-how.The Austrian dairy master Wolfgang Scholz explains to you the background, shows work steps in words and pictures, tells you tried and tested recipes and lets you benefit from his practical experience. 4th expanded edition 2021. 168 pages, 85 color photos, 12 colored drawings, 20 tables.

Make your own cheese in your own kitchen: With the good instructions in this cheese book, it's possible.From quick to make to matured for months, here you'll find 40 well-tested cheese creations for small quantities made from cow's, sheep's and goat's milk.  ~Detailed step-by-step instructions and step photos for skyr, cream cheese, camembert, ash cheese, blue cheese, mozzarella, pecorino and many more, excellently explained and illustrated with over 500 photos and 50 drawings. At the end of each recipe there is a quick guide for repeat cheesemakers. Immerse yourself in the world of curds and maturation, stirring and turning and learn how to make cheese from scratch with this book. 520 color photos, 49 colored drawings , 352 pages. ~

The classic of cheese making is now coming to the market completely revised and with a new layout!What remains is the large number of recipe ideas for all types of cheese made from cow's, goat's and sheep's milk. Whether with raw or pasteurized milk, whether on a small scale at home or as a direct marketer for the farm shop: the book introduces the secrets of cheese making step by step. Starting with simple recipes for liquid dairy products such as buttermilk, whey or kefir and cream cheese such as quark or cream cheese in the style of Gervais, through soft cheese with and without mold, it extends to the sophisticated production of semi-hard and hard cheese, such as Tilsiter or Gouda, Cheddar or Parmesan.

260 pages, 201 color photos, author: Claudia Lucero.Did you know that your kitchen is a cheese dairy? Claudia Lucero teaches you the basics of making cheese: milk plus rennet plus acid plus heat, shaping, drying, pressing. Illustrated step-by-step instructions show you how You can make fresh cheese in just 60 minutes using just a few ingredients and simple kitchen utensils. Whether with a melt or a bite, for feasting or as a gift, as a cube, ball or roll: In this book you will find over 15 different types of cheese (including classics such as ricotta, mozzarella and cottage cheese or exotic ones such as paneer and Oaxaca), but also DIY recipes for Butter, ghee and yogurt as well as serving suggestions (e.g. filling or topping) and useful tips for storing your homemade treats.Ready, set, cheese.

Successful with your own farm cheese dairy - Important business data - Learn the craft of cheese making - Over 30 tried and tested cheese recipesProcessing your own milk into cheese can be worthwhile. This book gives you all the knowledge you need. Of course, all criteria that need to be taken into account are taken into account, such as the choice of location, material procurement, business planning and legal regulations. Numerous basic recipes for the production of tried-and-tested types of cheese and suggestions for your own fine creations as well as important information on quality assurance will make you fit to successfully run a farm cheese dairy.

More than just milk drinks: you can even make a wide variety of healthy dairy products at home using pasteurized milk from the supermarket. Their own preparation gives them a personal touch.Yoghurt and kefir, Indian lassi and Turkish ayran, sour and acidophilus milk or Swedish long milk are simply made, but so are butter and buttermilk, whey , cream cheese and soft cheese as well as quark or quark do not cause much difficulty.A variety of recipes for milk mixed drinks, tzatziki, yoghurt-based salad marinades, kefir cakes, herb butter in numerous variations, pickled cream cheese, buttermilk bread and sweet and savory delicacies made from quark (quark) round off the homemade book.Extensive information about the ingredients of milk, tips for milk consumers of all ages, traditional milk-based home remedies - such as curd wraps or whey cure - as well as recipes for further processing complement this book one of our most important staple foods.

Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!

Make your own dairy products at home? Nothing easier than that! The author Cosima Bellersen Quirini also has a completely normal kitchen. Using simple means, she prepares yogurt, buttermilk, cream cheese, blue cheese, spicy hard cheese and much more. In this book she explains everything you need to know about processing milk and presents many tried-and-tested recipes for delicious natural products - without any flavor enhancers, preservatives or artificial flavors. Use the easy-to-understand instructions to make your own homemade dairy products: for pure, natural enjoyment from your own hands. 148 pages.