CHEESE MAKING MADE QUICK & EASY
In Simply Soft Cheese, you’ll see how easy it is to turn that jug of milk from your grocer’s dairy case into something to delight your taste buds and impress your friends and family.
Why does Simply Soft Cheese only highlight soft cheese? Because soft cheeses are amazingly quick and easy even for beginning cheese makers to make at home with common kitchen tools and a few inexpensive ingredients.
For those who have already delved into cheese making, Simply Soft Cheese is a handy reference that’s full of cheese making tips, new recipes to try and plenty more that will have you reaching for this book again and again.
With Simply Soft Cheese, you can travel the globe in your own kitchen. Recipes range from France’s fromage blanc to Italy’s ricotta, India’s paneer to Mexico’s queso blanco.
Simply Soft Cheese begins with a clear overview of the basic techniques you’ll use throughout the book and a look at the ingredients and tools you’ll need. The book then devotes one chapter to each of a dozen soft cheeses. Each chapter provides a list of ingredients and tools needed before taking you step-by-step through the recipe. From heating the milk to storing the cheese, Simply Soft Cheese’s hints and tips ensure each recipe will be a delicious success.
Note on the 2nd Edition: Simply Soft Cheese now has both English and metric measurements and temperatures. I hope this new edition saves cheese makers around the world the trouble of converting and calculating as they create their homemade treats.
READY TO PURCHASE?
Learn about your many shopping options for both paperbacks and e-books of Simply Soft Cheese on my Where to Buy page.
READY TO SAMPLE?
This is the jump-right-in cheese for those of you who just can’t wait to learn a new skill. The only ingredient is yogurt. Choose an unflavored (plain) yogurt – you can add flavorings later, if you like. Any fat content will work and, luckily for those of you watching their waistlines, the low-fat varieties will produce just as good a cheese as higher fat yogurts.
- Plain yogurt, 16 to 32 ounces (500 to 1000 grams) (see Note)
TOOLS YOU’LL NEED
WHAT TO DO
- Line the colander with the cheesecloth.
- Pour the yogurt into the cheesecloth.
- Gather up the corners and sides of the cloth to form a bag.
- Tie the cheese bag shut and make a loop with the cloth, a rubber band, twist tie, etc.
- Hang the bag with a bowl underneath to catch the whey. The sack should be high enough that it doesn’t touch the bowl or sit in the collected whey.
- Allow the bag to drain for 16 to 24 hours.
- Transfer the cheese from the cloth into a storage container. Store it covered in the refrigerator for one to two weeks.
- Greek and custard style yogurts will not work for yogurt cheese because they don’t separate well.