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200 Easy Homemade Cheese Recipes, Second Edition

200 Easy Homemade Cheese Recipes,

Second Edition

By Debra Amrein-Boyes

Paperback, 440 pages

They say that cheese is milk's leap towards immortality. One thing I know for certain: cheese is wonderful.

It can be soft, hard, salty, mild and everything in between. And it can be made in your own home!

I have actually tried quite a few of these recipes from the original edition and, let me tell you, it is a thrill to be able to make your own cheese at home. Start with the easier ones and work your way up. (One simpler recipe is included below)

The author is a celebrated professional cheese maker and the book is clear and easy to follow. There is a trouble shooting guide at the back to let you know how to correct any mistakes and lots of step by step photos of the process.

Like canning, there are safety procedures to follow and they are laid out in simple, basic steps to make sure your cheese is fresh and wonderful.

You've conquered so much in your kitchen, time to add homemade cheese to the list!

Mmmmm, cheese!

About the Author

Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker of The Farm House Natural Cheeses.

Here's a sampling of some of the cheeses you can make:

Fresh Cheeses: traditional Ricotta and fresh goat cheeses
Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella
Mold-Ripened Cheeses: Brie, Camembert with Calvados
Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton
Washed-Rind Cheeses: Muenster, Brick, Limburger
Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina
Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar
Ethnic & Regional Cheeses: Feta, Paneer, Domiati
Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese
Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream

From the back flap:

New step-by-step photos make the art of cheese-making easier than ever!

This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world — in the comfort of your own kitchen.

Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature step-by- step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds.

An enticing new cover, an all-new 32-page troubleshooting section, new step-by-photos, as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese-makers.

Rounding out this fantastic book are descriptions of basic cheese-making steps and techniques, along with information on and illustrations of all the necessary techniques, equipment and tools. Debra also chronicles the fascinating history of cheese and gives presentation instructions.

Fromage Frais
This fresh, creamy cheese is so delicious you will want to eat it with everything!

•    Draining bag or cloth-lined colander
4 quarts    whole milk    4 L
1⁄4 tsp    aroma or mesophilic culture    1.25 mL
2    drops liquid rennet    2
    Pickling (canning) or kosher salt

1.    Sterilize all equipment (see page 40). In a large stainless-steel pot over medium heat, warm milk to 77°F (25°C), stirring gently to prevent scorching. Remove from heat.
2.    Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using skimmer and an up-and-down motion, gently draw culture down into milk without breaking surface of milk.
3.    Dilute rennet in 1 tbsp (15 mL) cool water. Add to milk and, using the same up-and-down motion, draw rennet down into milk until well blended. Cover and let set at room temperature in a draft-free location for 12 hours.
4.    Using skimmer, ladle curd into a draining bag or
cloth-lined colander and let drain. The draining can take several hours; the time depends on how firm you want your final product to be (see Tip, left).
5.    Remove cheese from bag and place in a bowl. Weigh cheese, then add 1% of the weight in salt. Store in the refrigerator for up to 2 weeks (see Tips, page 53).

Tips: Unless otherwise specified, all the recipes use cow’s milk.
The longer the cheese is drained, the firmer it will become. Check at intervals to decide when you think it is
firm enough for your preference. Feel the bottom of the bag with your hand; it should be quite damp but not still freely dripping. You can remove some cheese from the bag to check the consistency, then return it to the bag
to continue draining with no harm done. Remember, as the cheese stands in the refrigerator, it will firm up a bit more.
Makes 2 lbs (1 kg)
25% yield

Excerpted from 200 Easy Homemade Cheese Recipes, Second Edition by Debra Amrein-Boyes

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Easy Everyday Gluten-Free Cooking

Easy Everyday Gluten-Free Cooking
Includes 250 Delicious Recipes
by Donna Washburn and Heather Butt
Paperback, 400 pages

Living gluten-free has become a necessity for many people lately. Whether sensitive to gluten or completely celiac, we all know at least one person who can't digest the protein in many grains such as wheat. This can make it difficult to choose wisely for your sensitivities while still eating foods you love.

Easy Everyday Gluten-Free Cooking teaches you how to stock a gluten-free pantry, and how to cook tasty and easy meals that will satisfy your palate without sacrificing fun and flavour.

There are even tips for packing healthy lunches and eating on the go. Going gluten-free has never been so easy!

Outstanding gluten-free recipes are beautifully organized for ease of use and preparation whatever the time of day or occasion:

    Breakfast and Brunch
    Appetizers
    Soups, Salads and Dressings
    The Main Event
    Quick Breads
    Bread Machine Recipes
    Heavy-Duty Mixer Recipes
    Holiday Fare
    Delicious Desserts
    Sweet Treats.

Also included is useful information on maintaining a gluten-free lifestyle -- whether you're just beginning or simply need to check in for a quick reference. Sections such as The Gluten-Free Pantry, Handling Gluten-Free Flours and Starches, Gluten Cross-Contamination in the Kitchen, Healthy Choices for Eating Out -- Or In!, Traveling Gluten-Free Safely and Nutritious School Lunches are invaluable.

Cranberry Orange Muffins, page 165
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast.

•   Preheat oven to 350°F (180°C)
•   12-cup mufﬁn tin or 9- by 5-inch (2 L) loaf pan, lightly greased
•   Instant-read thermometer

11⁄2 cups   brown rice flour   375 mL
1⁄3 cup   each cornstarch and tapioca starch   75 mL
11⁄2 tsp   xanthan gum   7 mL
1 tbsp   GF baking powder   15 mL
3⁄4 tsp   salt   4 mL
2⁄3 cup   cranberry juice   150 mL
1⁄3 cup   water   75 mL
2⁄3 cup   Orange Marmalade (store-bought   ) 150 mL
1 tsp   cider vinegar   5 mL
1⁄4 cup   vegetable oil   50 mL
2   eggs   2
1 cup   cranberries or blueberries,    fresh or frozen 250 mL

1.   In a large bowl or plastic bag, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
2.   In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined. Gently fold in cranberries.
For Muffins
3.   Spoon batter into each cup of prepared muffin tin. Let stand for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a Loaf
3.   Spoon batter into a lightly greased 9- by 5-inch (2 L) loaf pan and bake for 65 to 75 minutes or until an instant read thermometer registers 200°F (100°C). Let cool in the pan on a rack for 10 minutes. Remove from the pan and let cool completely on a rack.

Tip
Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.

Makes 12 muffins or 1 loaf or 12 servings

Batter Fried Fish, page 79
The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

•   Preheat oil in deep fryer or wok to 350°F (180°C)

2   egg whites   2
1⁄3 cup   cornstarch   75 mL
1⁄2 tsp   paprika   2 mL
1 lb   fish fillets, such as sole, haddock   or tilapia 500 g
1⁄4 cup   sweet rice flour   50 mL
   Vegetable oil for frying

1.   In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
2.   Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
3.   Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

Tip
Don’t omit the paprika — it helps the batter to lightly brown.

Makes 4 servings

Triple Threat Mocha Chocolate Chip Cookies, page 332
Triple the pleasure, triple the fun — but who’s counting calories? These fudgy morsels are worth every bite!

•    Baking sheets, lightly greased

1 cup    sorghum flour    250 mL
2⁄3 cup    whole bean flour    150 mL
1⁄2 cup    tapioca starch    125 mL
1 tsp    baking soda    5 mL
1 tsp    xanthan gum    5 mL
1⁄2 tsp    salt    2 mL
1⁄3 cup    unsweetened cocoa powder, sifted    75 mL
4 oz    semi-sweet chocolate    125 g
1⁄3 cup    butter    75 mL
1⁄3 cup    shortening    75 mL
2 tbsp    water    25 mL
1 tbsp    instant coffee granules    15 mL
2    eggs    2
2⁄3 cup    granulated sugar    150 mL
2⁄3 cup    packed brown sugar    150 mL
11⁄2 tsp    vanilla    7 mL
1 cup    semi-sweet chocolate chips    250 mL

1.    In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
2.    In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
3.    In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
4.    Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.

Tips
Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.

Makes 5 dozen cookies

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The Fondue Bible: The 200 Best Recipes

The Fondue Bible

The 200 Best Recipes

by Ilana Simon

Paperback, 320 pages

The complete resource to fun and easy fondue cooking

-- an ideal entertaining guide.

A fondue party is the ultimate food party. Everyone helps, and helps themselves. Wine is generally consumed and the atmosphere is a joyous one. A fondue party is one of my favourite ways to entertain and be entertained.

And fondue isn't just about cheese. You can do broth fondues, oil fondues, even desserts! In fact you can coordinate a party that includes two or more styles of fondue. And different styles too, with recipes from around the world.

With The Fondue Bible, you will never tire of fondue. And if you start having awesome fondue parties - invite me! I'll bring the wine. ☺

There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following:

    Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower
    Savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth.

For traditional recipes with a new spin or two:

    Emmentaler fondue with caramelized shallots
    Cheddar cheese and beer fondue
    Decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.

Contents include:

Introduction

Fondue Essentials

Cheese Fondues

Oil Fondues

Broth Fondues

Dessert Fondues

Dips and Sauces

Ilana Simon includes dozens of dips and sauces specially designed to complement the 200 recipes in this book. Her menu-planning suggestions, guide to using and maintaining different types of fondue pots, and tips and techniques will turn a fondue meal into an event to remember.

Smoked Salmon and Cream Cheese Fondue, page 64, brunch (cheese)
This fabulous lox and cream cheese fondue is ideal for a brunch or as an appetizer with white wine — be sure to serve it with bagel chunks.
Serves 4

8 oz    goat cheese, cubed    250 g
31⁄2 oz    cream cheese, cubed    100 g
1    clove garlic, halved    1
1⁄2 cup    dry white wine    125 mL
5 oz    smoked salmon, sliced into     150 g
    bite-size pieces
2    green onions, minced    2

1.    In a bowl, combine goat cheese and cream cheese; mix well. Set aside.
2.    Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. Reduce heat to medium-low.
3.    Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
4.    Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve immediately.

Tips
If using frozen smoked salmon, be sure to thaw it thoroughly before slicing. The pieces should be about 1 inch (2.5 cm).
Warm bagels in toaster oven on medium heat for about 5 minutes, then cut into thick chunks for dippers.
Use 2 tbsp (25 mL) chopped fresh chives in place of the green onions.
Serve with capers as garnish.

Make ahead
Cube cheeses and refrigerate until needed.
Slice smoked salmon and refrigerate until needed.
Serve with…
Bagel chunks, cubes
of pumpernickel and rye bread, breadsticks, lightly toasted English muffin wedges, lightly toasted pita bread wedges.

Dijon Rosemary Lamb Fondue, page 101 (oil)
Serves 4

Marinade
1⁄4 cup    Dijon mustard    50 mL
2 tbsp    white wine vinegar    25 mL
1 tbsp    chopped fresh rosemary    15 mL
1 tbsp    dried onion flakes    15 mL
1 tsp    garlic powder    5 mL
    Salt and freshly ground black pepper
    to taste
1 lb    loin or leg of lamb, cut into 1-inch     500 g
    (2.5 cm) cubes
    Oil for fondue

1.    Marinade: In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.
2.    In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.
3.    In a saucepan, heat oil to 375°F (190°C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4.    Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.

Tip
Fresh rosemary takes this fondue up a notch. If it is not available, use 1 to 11⁄2 tsp (5 to 7 mL) dried rosemary.

Make ahead
Complete to the end of Step 2. Refrigerate until needed.
Serve with…
Tzatziki, gremolata, roasted red pepper dip.

Raspberry Fondue, page 240, family-fav (dessert)
Serves 4 to 6

14 oz     frozen raspberries in light syrup,     425 g
    thawed
2 tbsp     cornstarch    25 mL
2 tbsp     cold water    25 mL

1.    In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup. In another bowl, whisk together cornstarch and water until dissolved.
2.    In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
3.    Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame.
4.    Spear a piece of fruit or cake with fondue fork and dip in fondue.

Tips
Substitute frozen strawberries (or mixed berries) in syrup for
the raspberries.
For a more intense flavor, stir 1⁄2 cup (125 mL) fresh berries into fondue pot just before serving.
For a lighter consistency, purée half of the raspberries before adding to saucepan.

Make ahead
Prepare to end of Step 2. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir and transfer to fondue pot.
Cut up dippers.
Serve with…
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

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Pages

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200 Easy Homemade Cheese Recipes, Second Edition

Easy Everyday Gluten-Free Cooking

The Fondue Bible: The 200 Best Recipes