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Author: Emily K. Green
Publisher: Bellwether Media
ISBN: 1612111939
Category : Medical
Languages : en
Pages : 24
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Book Description
Milk, yogurt, and cheese are rich in calcium and protein. Humans need calcium for strong bones and teeth and protein for muscle development. Kids will find out how milk, yogurt, and cheese help their bodies grow and how many servings they should have every day.
Author: Emily K. Green
Publisher: Bellwether Media
ISBN: 1612111939
Category : Medical
Languages : en
Pages : 24
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Book Description
Milk, yogurt, and cheese are rich in calcium and protein. Humans need calcium for strong bones and teeth and protein for muscle development. Kids will find out how milk, yogurt, and cheese help their bodies grow and how many servings they should have every day.
Author: Annie Bell
Publisher: Hachette UK
ISBN: 0857839004
Category : Cooking
Languages : en
Pages : 470
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Book Description
Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Milk and Cheese 2017 Dairy is a nutritional powerhouse. It offers the richest natural source of calcium and has a host of other vitamins, minerals and high-quality nutrients. As more and more studies show that fat is more friend than foe, the time has come to reintroduce and reinvent it. In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to source the very best produce, with recipes that celebrate it in healthy ways and reflect the way we cook and eat today. Chapters include `Homemade' with flavoured yogurts, fromage frais and whipped sweet and savoury butters. There are delicious `Melts' such as a Fennel, Dolcelate and Rosemary Pizza and Halloumi Burgers with Lemon and Mint. While vegetarians are well-looked after with Broccoli and Quinoa Pilaf with Crispy Feta, a Very Tomatoey Mac 'n' Cheese and Eggs with Smoky Cauliflower and Manchego. While puddings range from the indulgence of a Parisian Blackcurrant Cheesecake to Honey Yogurt Ice Cream.
Author: Brian P. Cleary
Publisher: Millbrook Press
ISBN: 1467713414
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Rhyming text introduces young readers to foods in the dairy group, including cheese, ice cream, and--of course--milk! Also introduces the health benefits of dairy foods and physical activity. This revised edition contains MyPlate information and recommendations.
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603583335
Category : Cooking
Languages : en
Pages : 371
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Book Description
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Author: Louella Hill
Publisher: Chronicle Books
ISBN: 1452130485
Category : Cooking
Languages : en
Pages : 251
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Book Description
A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills. From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Author: Richard Helweg
Publisher: Atlantic Publishing Company
ISBN: 160138355X
Category : Cooking
Languages : en
Pages : 314
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Book Description
This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289
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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author:
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 4
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Book Description
Author: Teresa Cutter
Publisher:
ISBN: 9780987225627
Category : Cooking
Languages : en
Pages : 500
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Book Description
Author: Yvonne Holzl-Singh
Publisher:
ISBN: 9781911621003
Category :
Languages : en
Pages : 140
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Book Description
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond crème fraîche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac-and-cheese. In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the 'pizza cheese'. Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself? You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.
