European Cheesemaking For Beginners




What you'll learn
Master the Basics of Cheesemaking: fundamental techniques and principles involved in cheesemaking, such as curdling, cutting, shaping, melting, maturing
Learn to Make Cheese at Home: with practical recipes and guidance, so that you can create these cheeses in your own kitchen
Explore a Variety of European Cheeses: Introduce yourself to the unique flavors, textures, and cultural significance of different European cheeses
Develop a Deeper Appreciation for Cheese: Foster a greater understanding and appreciation for the art and science of cheesemaking
Requirements
This course is suitable for absolute beginners in cheesemaking, starting from selecting the minimum necessary equipment and the basics of working with milk, to the specifics of cultures and enzymes. In the video lectures, you will learn step-by-step how to make cheeses and learn about their storage features.
Description
In this course, you'll be introduced to the fundamentals of classic cheesemaking. Even if you're completely new to it, you'll learn everything you need to know about selecting the right equipment for your kitchen, working with milk, understanding the composition and selection of cultures, and where they are used. You'll learn how to make traditional cheeses from Europe and the Mediterranean, such as mozzarella, burrata, stracciatella, caciotta, feta, halloumi, quark, primo sale, and as a additionally, ricotta, which is also the base for many Italian desserts. These are some of the most popular cheeses that cheese lovers will surely appreciate. They pair perfectly with wine, tea, or coffee and will open up endless culinary possibilities for you. You'll be able to treat yourself and your loved ones to fresh and delicious cheeses!Dive into the world of professional cheesemaking! Our course is based on years of experience from our own cheese dairy. You'll gain access to exclusive knowledge from a licensed cheesemaker whose cheeses have already captivated the palates of gourmets across Eastern Europe. We don't just teach theory, we share proven recipes and secrets that will allow you to create restaurant-quality cheeses right in your own home.Hands-on exercises: Hone your skills with real-world tasks.Technical data sheets: All recipes are accompanied by detailed technical data sheets for your convenience.Personal experience: Learn about common mistakes made by beginner cheesemakers and how to avoid them.
Overview
Section 1: Introduction
Lecture 1 Necessary ingredients
Lecture 2 Milk: How to choose and work with it
Lecture 3 Coagulation and rennet
Lecture 4 Starter cultures
Lecture 5 Equipment
Section 2: Video lessons on cheesemaking
Lecture 6 Quark Cheese
Lecture 7 Mozzarella Dolce
Lecture 8 Buratta & stracciatella
Lecture 9 Primo Sale Cheese
Lecture 10 Feta
Lecture 11 Halloumi and Ricotta
Lecture 12 Caciotta
Home Cooks: Individuals who enjoy cooking and experimenting with new recipes, particularly those interested in cheese-based dishes.,Hobby Farmers: Individuals who own small farms and are interested in producing their own food, including cheese.,Cheese Enthusiasts: People who have a passion for cheese and want to learn more about its production and history.,Culinary Students: Students enrolled in culinary programs who are interested in expanding their knowledge of cheesemaking.,Cheese Lovers: Anyone who simply enjoys eating cheese and wants to learn more about it.


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