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MilkMadeByNickHaddow2019

Page history last edited by jerry 8 months, 3 weeks ago

MilkMadeByNickHaddow2019

from

SituationalAssessmentTemplate2017

 


 

Introduction/Definition/etc

 

Milk .

Made

 

SubTitled:

A Book About Cheese.

 How to Choose It, Serve It and Eat It.

 

With 75 Recipes

 

by

Nick Haddow

 

 

Body

 

Original Text

 

Contents

 

Introduction

From the Dairy

Milk

What is In Milk?

Fat

Protein

Lactose

Minerals

Vitamins

Enzymes

 

Milk From Different Animals

Sheep's Milk

Goat's Milk

Buffalo Milk

 

How to make Creme Fraiche

What Happened to Our Dairy Farm?

Pork Loin Braised in Milk

Not Ross's Saag Paneer

Milk Puddings with ElderFlower Caramel

Spanish Fried Milk

South American ButterMilk DoughNuts Filled with Dulce de Leche

 

Breeds of Dairy Animals

Cherry Clafoutis

Lemon Creme Fraiche Ice Cream

 

Tongola Dairy

 

Butter

Cultured Butter

Sweet Butter

Whey Butter

Ghee

ButterMilk

How to Make Cultured Butter

 (send it to Finishing School? World Traveling?)

Cafe de Paris Butter

Triple Lemon Butter Sauce for SeaFood

ButterMilk Fried Chicken

Brown Butter Ice Cream

Croissants

ButterMllk Scones

PassionFruit Butter

Butter ShortBread

 

 

Yoghurt

Kefir

How to Make YogHurt

Labneh

ShankLeesh

YogHurt Soup with Chicken and Rice

Shish Barak

Bengali YogHurt Fish Curry

Wallaby Kofta with Cacik

YogHurt-Marinated BarBeQue Chicken

Honey, Lemon and CardAMom Frozen YogHurt

ShrikHand

IceLandic Skyr, Honey and Cinnamon Cake

 

Sugar House Creamery

 

 

Cheese

Preparation of the Milk

Fermentation

CoAgulation

Animal Rennet

MicroBial Rennet

Vegetable Rennet

Cutting and Stirring the Curds

Heating the Curds

Draining and Hooping

Salting

Maturation

 

Making Cheese at Home

It's Easier Than You Think

Before We Get Started, a Word about Hygiene

You Are Going to Need Some Milk

Bacteria and Rennet

Cheese Hoops

What About A Cheese Cave?

 

How to Make Fromage Blanc

 

Fresh Cheeses

BenchMark Fresh Cheeses

Feta (PDO since 2002)

Mozzarella di Bufala Camana DOC (PDO since 1996)

How to Make Ricotta and Paneer

Whey Cheese

How to Make Feta

 

Arancini

PDO and PGI Cheeses

 

Mozzarella in Carrozza

Ricotta Gnudi with Buttery Peas

Roast BeetRoot and Feta Tart

Cured Ocean Trout, GrapeFruit and Goat's Curd

 

What's the Story With Raw Milk Cheeses?

Pasteurization

Food Safety

 

Flavour

Terrior and Integrity

 

The Definitive Margherita Pizza

Honey, Whisky and Saffron CheeseCake

Ross's Ricotta ShortCake

 

Natural CheeseMaking

 

Whey Pops

Whey Hot Toddy

Whey and Soured Cream Bread

 

Le Sapalet Diary

 

 

Surface-Ripened Cheeses

Mould-Ripened Cheeses

BenchMark Mould-Ripened Cheeses

Camembert de Normandie AOC (PDO since 1996)

Brie de Meaux AOC (PDO since 1996)

Sainte-Maure de Touraine AOC (PDO since 2003)

Cabecou de Rocamadour AOC (PDO since 2008)

 

Washed-Rind Cheeses

 

BenchMarked Washed-Rind Cheeses

skip for now

 

How to Make White-Mould Cheese

 

What's the Difference Between Brie and Camambert?

 

Baked Onions in Brie Custard

Cheesy Polenta with MeatBalls

Tartiflette

Fig, Brie and RoseMary Tart

Linguine with MushRooms and Stinky Cheese

 

The Pines Dairy

 

 

 

Blue Cheeses

BenchMark Blue Cheeses

Later?

 

Blue Cheese Straws

Blue Cheese, Apple and Leek PitHivier

Blue Cheese Steak Sangers

Pear, WalNut and Blue Cheese Salad with Honey Dressing

Blue Cheese Souffles with Pickled Cherry and HazelNut Salad

Blue Cheese and Sweet Onion Pizza

 

Parish Hill Creamery

 

 

Semi-Hard Cheeses

BenchMark Semi-Hard Cheeses

later?

 

How to Make Semi-Hard Cheese

 

Welsh RareBit

AliGot

Egg, Bacon and Cheddar Pies

Macaroni Cheese

 

Cheese and Wood

 

CauliFlower Cheese

Best-Ever Cheese BisCuits

 

WestCombe Dairy

 

 

Cooked Curd Cheeses

BenchMark Cooked Curd Cheeses

later?

 

Cheese Fricos

Fromage Fort

Croque Monsieur

French Onion Soup with Cheesy Croutons

Stracciatella

Brussels Sprout Slaw with Pecorino

 

Industrial, ArtIsAnal & FarmHouse Cheese

 

Two-Cheese Agnolotti with Sage Butter

Fondue

Fondue

 

Fort des Rousses

 

Proper Lasagne

 

High-Altitude Cheeses

 

Chorley Cakes and Cheddar Cheese

 

Selecting and Serving Cheese

 

OatCakes

Rye and Molasses BisCuits

Salt and Pepper Lavosh

Water Crackers

 

 

ReSources

Further Reading

Index

 

 

Modified Text

 

What's Missing?

 

What Can Be Found?

 

What Can Not Be Found?

 

How To Analyze?

 

Lenses

 

Assumptions

 

Time Limits

 

The usual public library book constraints

with some personal issues...

 

 

Book Data

 

ISBN 978-174379135-6

 

HardBound

 

CopyRight 2016

 

287 Pages

 with Index

 

$39.99

 

 g

 

 

Central Library

31000 00040 9964

 

 

641.673

HADDO

 

 

Links

 

Publisher

 

HardleGrantBooks

 

Author

 

 

Book

 

www.NLA.Gov.Au

 

Conclusion

 

Summary of experience or similar

 

Interesting cheesy guy

and milk information,

all the way from cows/ sheep/ goats, etc

to cultures, and environment,

processes, but not really about making it,

though according to introduction(s),

as an art / science, selecting

eating, etc...

 

How it might apply to Ice Cream

and other Baking to be determined...

 

 

Discussion

 

A place for feedback on the page presented

 

What's Cheese got to do with IceCream?

Have Cream Cheese in My Ice Cream?

what of the other ingredients?

 

and what goes with Ice Cream?

Baked Goods?

 

 

License

 

Creative Commons Share and Share Alike,

Non Commercial, Non Derivative,

for the whole site's contents

unless otherwise explicitly stated

 

Page History

 

20191127 Jerry

  • Jerry created this page to
  • log a Cheese Cook Book with Recipes
  •  
  • from
  • IceCreamMakingBooks2019
  • though 
  • MiscBooks2019
  • might be good too
  • plus baking?
  •  
  • Using TempSitUpdating
  • to make situations uniform across cases...

 

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