As head cheesemaker at Lyburn Farm, Paul Thomas created award-winning new cheeses, before setting up Thimble Cheesemakers with his wife, Hannah, to produce the soft raw-milk cheeses Little Anne and Dorothy. Paul also provides technical support to manycheese manufacturers all over Europe, and runs popular cheesemaking courses at the School of Artisan Food and the River Cottage Cookery School.
Cheese lovers, listen up. The ultimate gift for the enthusiastic
kitchen dweller/fromage fanatic is here. You could give the gift of
cheese and feed them for the day but teach them to make their own
and keep them happy for life. Created by Paul Thomas, one of the UK
s leading cheese experts, Home-Made Cheese: Artisan Cheesemaking
Made Simple is the answer. This gorgeous new book demonstrates that
cheesemaking is simple enough to try at home and of course enjoy
the fruits of your labourPaul recommends you start with some of the
easier dairy products including yogurt, butter, cream, cr�me
fraiche, paneer and cottage cheese before moving on to the likes of
Mozzarella, Cheddar and Camembert. Paul has thought of everything
to make the process achievable, he suggests do-it yourself
alternative equipment, addresses some of the issues relating to
food safety in cheesemaking, the processes that influence the
transformation of milk to curd and then mature cheese. The book
aims to provide the home cheesemaker with a broad foundation of
knowledge that can be applied when trying out the delicious recipes
contained within the book and encourage the reader to be confident
in their cheesy endeavors.-- "The Taste, Ireland's Food and Drink
Magazine"
From feta to cheddar and all stops inbetween. This marvellous book
will have you making cheese like a pro in no time So you ve done
slow smoking, you ve cured your own bacon, you ve made your own
yoghurt and you ve even tried your hand at making your own gin (why
not, it seems everybody else has). So in 2017, what about making
some cheese? Ah yes lovely, lovely cheese, how many of us have
fallen into a trance in a cheese shop as we contemplate the
abundance of riches? One of my old bosses gave up his job to open a
cheese shop in the Lake District; a year later we heard he had gone
bust because he couldn t stop eating his own stock. Never get high
on your own supply, eh? Except perhaps when you make it yourself.
How hard can it be when the bass player of a pop band can make a
success of it? Well the title of this book promises much. Artisan
cheese making made simple, and as you read on, the temptation to
get cheesy becomes overwhelming. Paul Thomas knows his stuff, he
has a degree in Biochemistry and is a Fellow of the Institute of
Food Science and Technology. He also runs cheese making courses at
River Cafe and owns and runs Thimble Cheesemakers. So you re in
good hands. But don t jump into the upper levels of cheese first,
Paul shows you how to make things like butter, cr�me fraiche,
paneer and cottage cheese first. These are all good ways of getting
your head around the science of how magically milk transforms into
curd and then cheese. Along the way he also stresses the importance
of cleanliness, food hygiene and food safety; you are after all
going to eat the results. By the end of the book you ll be milling,
draining, pressing, salting rind washing, maturing and storing with
the best of them. There are 40 classic cheeses to make and over 450
photos plus a useful troubleshooting section for when things go
wrong. A list of online suppliers will prove invaluable when it
comes to sourcing your heterofermentative mesophilic starter, and
your pH meter, but for the first cheeses you don t need much it
that you probably don't already have - digital scales, a
thermometer, decent steel pans and a thermos flask. Of course once
the bug bites the opportunities to buy lots and lots of kit are
enormous and thus very gratifying if you re a man - little bit of
sexism there. You might also find that you need a bigger home for
maturing all the cheeses. But that s all in the cheesy future, this
book is great value even if you never progress to the finer
cheeses, you ll enjoy reading all about cheese and salivating over
the pictures. Now where did I put the crackers?--Nick Harman
"Foodepedia"
Halloumi, ricotta, curd, cr�me fra�che, butter... A session with
artisan cheese-maker Paul Thomas was a perfect balance of
accessible technical information and divine dairy, all of which
went into lunch. This highly recommended course backs up Paul's
book that covers entry level soft cheeses through to the more
complex hard and blue varieties. His science background and
experience as an adviser at international level places him in a
perfect position to bring the pleasure of creating cheese in any
kitchen. The basic start-up costs are around �30, says Paul. If you
ve got a big pan and a couple of colanders you're on the whey - so
to speak! He even uses pond baskets as moulds. Butter was
extraordinarily easy, requiring a bowl, an electric whisk and
chilled water for washing the salt to taste. With bread and salad
we created a veritable feast.--Annette Shaw "Devon Life magazine"
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