Home Cheese Making $19.95
This book is a must have for anyone who wants to make cheese at home.
Often referred to as the 'Bible for home cheese making' this book is a fantastic resource with 100 cheese making recipes, tutorials, questions and answers, stories about cheese makers and lots more.
The easy-to-follow format, includes illustrations, charts, glossary and a trouble shooting guide, that takes the complexity out of home cheese making.
Ricki easily explains the cheese making process, from your very first batch of cheese. Lear about equipment, preparing starter cultures, using rennet, controlling temperature and storage of finished cheese.
You will enjoy stories about artisanal and home cheese makers, recipes for using your homemade cheese, hints on how to cut your cheese, recipes from customers and much, much more.
Paperback | 384 pages
- Q & A
- Related Recipes
- cheese making
I just started reading this book and love it. I’ve learned so much in just a couple of pages. The information is helpful but also very interesting. I’ve been reading bits of it to my mom over the phone. The girls at work think I’m crazy for making cheese but it’s been fun so far and this book will soon be a staple.
Home cheese making
Great book for the beginning cheese maker I have goat's and get quite a bit of milk and have been able to make some very good cheese's thanks to this book
My Grandfather and my mother used to make cheese when I was a boy growing up. I never paid any attention and never gave it a second thought. Then one day I was in South America and Ricotta came up in conversation, and it brought back the fond memories of my younger days gone by. So I set off on a course to learn how to make ricotta cheese and came across this book online and there website. My wife and I nailed it on our first try, they made it so easy a novice like myself could do great. Highly recommend!!
Great resource. Good for a novice cheese maker
I have used this to make book to make: a Parmesan, Traditional Cheddar, Swiss, and a modified Coby. There are some notes for trouble shooting, but this is a great on-the-shelf guide.
I have recently started to sample some of the cheese I made prior to purchasing the book. At that point I knew I needed the book. All the mistakes I was making were all listed prior to the first recipe. YouTube is not a solid substitution for the methods and procedures of a pro. I’m working on my next great creations with a lot more confidence than before so wish me luck. Highly recommended