Käse selber machen - Komplettkurs -

With the most popular cheese recipes for all types of cheese made from goat, sheep, and cow milk. It doesn't matter if you are a beginner or have already gained some experience. All ripening methods for washed rind, inner and outer ripening with different types of mold, ripening in brine or oil, dry aging, and wax aging are simply and clearly described. This is complemented by an XXL smoking guide. The guide meets you where you are: 176 pages of concentrated practical knowledge in these areas.

The tools for cheese making, the raw material, the milk, the rennet and its different forms, the various salts, flavoring with herbs, spices, and flowers, auxiliary and additive substances, cultures for ripening, molds and bacteria for aging, hygiene in cheese making, cheese molds and filling the curd, the facilities for cheese production, the pre-treatment of the milk, preparing the gel and curd, controlling the later cheese consistency, curdling and shaping, pressing the cheese and shaping, salting and rind formation, utilizing the whey, detailed explanations of all ripening methods, cleaning, cutting, packaging, and storing cheese, potential mistakes in cheese making and how to avoid them.

An extra-large smoking guide for cold and hot smoking, different flavoring and smoking methods, as well as a list of typical mistakes in smoking and how to avoid them. The book takes you by the hand and shows you step by step how everything is done, ensuring your success.