Here is everything you need to know to make cheese at home! Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre as well as advanced, step-by-step, how-to advise on the use of molds and aging your cheese-from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's or sheep's milk.
Author Janet Hurst is a twenty-year veteran home cheesemaker and educator as well as a goatkeeper. Along with her expertise twenty established artisanal cheesemakers share their hard-won advise, recommendations, and favorite recipes in this book.
Paperback | 160 pages
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers, from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more, and their favorite recipes.
Janet Hurst is a certified cheesemaker through the University of Vermont's Institute of Artisan Cheese. She writes on cheesemaking for Mother Earth News, Mary Jane's Farm, Dairy Goat Journal, Countryside, and more.
- Q & A