Cover -- Title Page -- Copyright -- Contents -- Introduction -- Everyday Cheese for Everyday People -- Why this Book? -- Dairy and Vegan in the Same Book -- How to Use this Book -- Ethical Cheese -- The Milk Industry: Confinement Dairy and Processed Milk -- Ethical Animal Husbandry & Integrated Agriculture -- Small-Scale Goat Dairy -- Raw Milk and the Law -- Milk & Health -- Milk Intolerance -- Fermentation -- Dairy Alternatives -- Dairy -- Cheesemaking 101 -- The State of Cheese: Food for Thought -- Equipment You Need -- Ingredients: Milk and What is Done to It -- The Low down on Cheese Cultures -- All Rennet is Not Created Equal -- Salt -- Coagulation: Acid Cheese vs. Rennet Cheese -- Basic Skills Defined -- Sanitize, Sterilize, or Just Plain Clean? -- My First Cheesemaking -- Yogurt: A Curd by Any Other Name -- Incubation Made Easy -- Flavoring Yogurt -- Raw Milk Yogurt -- Mesophilic Yogurt: Cultures From the Deep North -- Greek Yogurt & Yogurt Cheese -- Troubleshooting Yogurt -- Ricotta Cheese: Start Here Please -- Whole Milk Ricotta -- Variations on Ricotta -- Troubleshooting Ricotta -- Feta: Forgiving Heroine of Home Cheesemakers -- Getting a "Clean Break" -- Feta in Olive Oil -- Troubleshooting Feta -- What to Do with All That Whey -- The Story of Hard Cheese or Why Hard Cheese is Hard -- Step One. Inoculate, Ripen, and Coagulate -- Step Two: Cutting the Curds -- Step Three: Cooking the Curds -- Step Four: Draining, Milling, and Pressing -- Step Five: Aging the Cheese -- Everyday Cheeses From around the World -- India: Panir -- France: Chevre & Her Sisters Chevre -- Neufchatel -- Flavoring Fresh Spreadable Cheeses -- Gervais -- Mexico: Queso Fresco -- Italy: Mozzarella-The Long and the Short of It: New World Mozzarella -- Old World Mozzarella -- Yes, I Can Tell You How to Make Burrata -- Troubleshooting Mozzarella -- Greece: Halloumi.

Deep Culture -- Direct Set, Freeze-Dried Dvi and Reculturable Cultures -- Mesophilic Starter Culture -- Thermophilic Starter Culture -- Secondary Cultures -- Mold Ripened Cheeses -- Additional Equipment for Mold Ripened Cheeses -- Camembert/Petite Brie -- Troubleshooting -- Blue Cheese -- Castle Blue -- Stilton Style Blue -- St. Maure and Other Moldy Shapes -- Other Cultured Dairy Projects -- Sour Cream/CrèMe FraîChe -- Cream Cheese -- Yogurt Cream -- Sour Cream Butter -- Yogurt Cream Butter -- Buttermilk -- Homemade Ranch Dressing -- Cheater Cheese From the Locals -- Cheater Cottage Cheese -- Green Faerie Farm Gomano -- Ruby's Cheater Cambozola -- Nuts & Seeds -- Everyday Non-Dairy -- Equipment Specific to Nut Cheeses -- High-Speed Blender -- Nut Milk Bag -- Cheese Press -- Dehydrator -- About Nuts & Seeds -- Purchasing Nuts & Seeds -- Non-Dairy Cultures -- Make Your Own Rejuvelac -- Additives: -- Tapioca Flour -- Kappa Carrageenan -- Nutritional Yeast -- Milks, Creams & Sauces -- Nut Milk -- Chai Milkshake -- Frozen Fruit Shake -- Frozen Chocolate Coconut Milkshake -- Non-Dairy Mochaccino -- Sweet Cashew Cream -- Fresh Coconut Cream -- How to Open a Young Coconut -- Coconut Whipped Cream -- Cashew Sour Cream -- Creamy Ranch Dressing -- Cheesy No-Cheese Sauce #1 -- Cheesy No-Cheese Sauce # 2 -- Cheesy Kale or Zucchini Chips -- Non-Dairy Yogurt -- Soy Milk Yogurt -- Soy Milk Cashew Yogurt -- Whole Nut Yogurt -- Walnut Fig Yogurt -- Thai Coconut Yogurt -- Almond Milk Yogurt -- Quick & Easy Cheese -- Yogurt Cream Cheese -- Lebnah -- Almond Ricotta -- Pine Nut Parmesan -- Cultured Nut Cheeses -- Almond Chevre -- Creamy Cashew Cheese -- Flavoring Nut Cheese -- Cheese Torte with Olives, Pesto, or Sun-Dried Tomato -- Boursin -- Sharp Cheddar -- Double Cream -- Pine Nut Parmesan, Cultured Dehydrator Method -- Meltable Vegan Cheese -- Quick Melty Mozzarella.

Quick Melty Cheddar -- Oat American Cheese -- Appendix a Resources -- Appendix B Which Critters Are in the Culture? -- Appendix C on Rennet -- Homemade Cheese Record Form -- Endnote -- What Now? -- Acknowledgement -- About the Author.