Home Cheese Making: Recipes for 75 Homemade Cheeses

This book is one of the better ones for people who want to make cheese. It has 268 pages. The chapters are Part 1 getting started: 1 - Ingredients, 2 - Equipment, 3 - Techniques, Part 2 Recipes - 4 Soft Cheese, 5 - Hard Cheese, - 6 Italian Cheese, 7 - Whey Cheese, 8 - Bacteria and Mold - Ripened Cheese - 9 - Goat's Milk Cheese - 10 Other Dairy Products. Part 3: For the Love of Cheese: 11 - Serving, Enjoying, and Cooking with Cheese.It really does have some excellent information in it and I have found it to be accurate and valuable. It also has some stories of cheesemakers in it which I find entertaining.I will be the first to admit I am in no way, shape or form a cheese aficionado. I didn't realize there are so many different kinds of cheeses out there. And I am someone who likes really tangy cheeses or any kind of "moldy" tasting cheese such as blue cheese. That being said, there are still some recipes I have tried and quite enjoy, like Farmhouse Cheddar, Mozzarella, along with a few others .There are some good sections on troubleshooting, resources and books as well. This basically covers everything that someone that is new to cheese making needs to know. I would highly recommend this book for anyone interested in the art of making cheese.

After reading an article on home cheesemaking in Mother Earth News, I decided to research the topic a little further to see if it was something I could do.This book was a great survey of all different types of cheeses, and how they are made, with recipes for each. I definitely feel that from the instructions in this book I will be able to make some cheese next week when I get some basic supplies.Considering how expensive imported cheeses are, I think it'll be a good project. Some of the cheeses requires 8+ weeks of aging, but you can make soft cheeses overnight and it only takes 30 minutes to make fresh mozzarella! You have complete control over your ingredients so you can make it using organic ingredients if you want. Considering organic fresh mozzarella is over $8/lb at Whole Foods, I think it might be worth the 30 minutes. Hopefully, I'll have the technique perfected in time for my summer tomato harvest.If you want to learn how to make easy bread to go with your cheese, I highly recommend "Artisan Bread in Five Minutes a Day" by Jeff Herzberg and Zoe Francois. I just made my first loaf an hour ago and my husband and I just finished it off.Next...I'll have to make some wine.

This was a really good book about making cheeses at home that was recommended to me by my mother. I have read quite a few books on making cheese from the library and I narrowed down my two favorites to this one and another cheese making book One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! which both have some overlap in types of cheese but they are totally different enough that owning both is worthwhile. When people ask about my adventures in cheese making these are the two I recommend.This one has a lot more different types than the other book I mentioned. It has instructions for soft quick cheeses to the longer hard cheeses. The instructions and ingredients are clear and easy to understand. I didn't make any mistakes due to misunderstanding information and everything I have tried so far has turned out great tasting. This book gives you some basic information that you need to know about ingredients and supplies and then takes you into the recipes.

This seems to be the go-to book for aspiring home cheese makers. In fact, the farms where we bought our goats' milk told me they used the book to make their own cheese, and another cheese-making farm told us they used the book when they started out making cheese.My husband and I hosted a cheese-making weekend with some friends, and both parties got this book in advance to read over. We made mozzarella, which was quite good, and chevre, which was even better. We also tried the farmhouse cheddar, but I won't know how that came out until the end of the month!The books is clearly written, but you can't just go to the recipes. It is imperative that you read the introductory chapters first, which go over the ingredients, the equipment, and the general process. If you do that carefully -- and then write notes into the recipe you will use -- then the recipes should work out just fine. But walk through the whole process carefully in your mind at least once, with all the equipment and ingredients front of you, before you try it for real; there are lots of details, and the recipes do not remind you of all of them. For example, you must sterilize and then cool down the water for the rennet, crush the rennet tablets, and let them dissolve for 10-30 minutes before adding it to the milk. I had to write this into the recipes to remind me to do it well in advance. I also noted on the recipe pages the stages at which you are NOT supposed to stir! All these things were in the introductory chapters, but are not repeated in the recipes.Also, I would add that you should get a really reliable digital thermometer that alerts you when the temperature goes above and below a certain temperature. The hardest part of cheese making, for me, was keeping the curds at a set temperature for 30 minutes! Those cheap, dial meat thermometers you get at the grocery store are just not going to be all you need them to be...FInally, I love that the book profiles artisanal and farmhouse cheese makers around the country. It is interesting to find out how they got started, details about their farms and operations, and their words of encouragement and advice. I actually contacted one of the profiled cheese makers and asked if we could visit. Graciously, they wrote back and invited us. Visiting their farm and cheese operation was one of the highlights of the trip!This book worked well for us -- told us what equipment we needed, how to make a cheese press, how to prepare a place to age the cheese, etc. For the absolute beginner, this tells you everything you need to know.

Arrivé avant la date prévue. Livre complet avec 75 recettes très intéressantes.

Utilizo as receitas

Muy completo y tiene muy buena calidad. Las recetas bien explicadas

Fantastic book with lot of good and practical information. Highly recommended !

Comprehensive cheese making book