How to Make Mozzarella from Goats' Milk: Plus What To Do With All That Whey Including Make Ricotta

Nonfiction, Food & Drink, Meats & Dairy, Dairy, Canning & Preserving
Cover of the book How to Make Mozzarella from Goats' Milk: Plus What To Do With All That Whey Including Make Ricotta by Leigh Tate, Leigh Tate
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Author: Leigh Tate ISBN: 9781311483188
Publisher: Leigh Tate Publication: November 9, 2015
Imprint: Smashwords Edition Language: English
Author: Leigh Tate
ISBN: 9781311483188
Publisher: Leigh Tate
Publication: November 9, 2015
Imprint: Smashwords Edition
Language: English

What better cheese for your homemade pizza than homemade goat milk mozzarella? This little eBook teaches you how to make a quick mozzarella cheese from goats' milk (no microwave necessary), plus gives you the science behind working with goats' milk to make high quality cheeses of all kinds. Explains the differences between goat and cows milk, cultured mozzarella versus quick, whole milk versus skim, and the different kinds of rennet available. Tells you how to pasteurize the milk if desired, how to make brine, how to make the cheese, and numerous uses for whey including how to make a true whey ricotta with no additional milk.

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What better cheese for your homemade pizza than homemade goat milk mozzarella? This little eBook teaches you how to make a quick mozzarella cheese from goats' milk (no microwave necessary), plus gives you the science behind working with goats' milk to make high quality cheeses of all kinds. Explains the differences between goat and cows milk, cultured mozzarella versus quick, whole milk versus skim, and the different kinds of rennet available. Tells you how to pasteurize the milk if desired, how to make brine, how to make the cheese, and numerous uses for whey including how to make a true whey ricotta with no additional milk.

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