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.

This is one of the most exciting books I have read this year. Ricki Carroll makes everything so easy to understand, she has clear recipes and even tells you where to purchase supplies. I've already made ricotta, mozzarella and cream cheese without a hiccup. Well...I did have to make a second batch of ricotta as I must not have followed the directions to a tee and the texture never got to the right consistency. So I tried again and nailed it! I was inspired enough to keep going with more advanced recipes. This book inspired me to brainstorm how to develop a cheese cave from a wine fridge or something so I can continue advancing the skills this one book has taught me. ONE BOOK! I am so infrequently inspired to do anything other than read the book and develop a bit of background on the subject that for me to be plotting and designing the tools I need to move forested with a hobby I picked up after reading one book...tells me that the book is one phenomenal resource! I hope to have Brie aging in a makeshift cave by the end of the year!

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 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.

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.

Do not be afraid of making cheese!. This book is filled with common sense and excellent advice on cheese making. The first chapters on cheese history and types of milk, clotting agents, techniques help you understand why cheese is easy to make and most forgiving. My first attempt wasn't successful, it ended up mixed in noodles, spinach, and butter instead of a perfect sliceable lump. DO get a timer, stainless steel to boil in, a thermometer, and a cheese bag. Give yourself a couple of hours to pay attention during the process, the milk has to be gently heated to avoid scorching and boil over. Avoid wood and plastic utensils since bacteria will hide in cracks and scratches. I don't buy yogurt, ricotta, or cream cheese any more. My friends inquire when the next samples are coming their way. It's so good.

I thought I was going to make some cheese however have not gotten around to it as yet. The book was referred by a local cheesemaker.

The book provides a lot of excellent information for a novice like myself, who also bought the Basic Cheesemaking Kit and Red Wax at the same time. (The Basic Kit gets a 1 star rating, and certainly does not provide "All the tools needed...as claimed") The book provides real information on the tools necessary for cheese making. My main problem with the book is that many of the recipes for the same item, such as Farmhouse Cheddar, is different depending on which of Ricki's sources you are looking at, the book, the manual that comes with her kit, or her website. For instances, the pounds of pressure required for pressing farmhouse cheddar vary greatly, with a significantly lower weight given in the kit manual. I believe that this is probably because the kit does not include a real cheese press, which is needed. Instead, it recommends finding a small plate that fits into their 6 1/2 in. plastic cheese mold, and putting weights, like bricks on top of it. It's iffy at best for a small plate to hold up to 20 pounds, that consistently wobbles off because it is on an uneven surface, without breaking the plate. I certainly could't. There is no way a small plate can stably hold the 40+ pounds described in her book or on her website without being damaged. My frustrations with the recipes' conflicting information aside, I learned a lot from reading it, such as cheese history, detailed breakdown of the different ingredients used, and an explanation of the various stages in the cheese making process, such as how to sanitize you equipment, and to which I strictly adhere. However, despite strictly following directions, I've had very little success using her ricotta and fresh cheese recipes. It will be awhile before knowing the results of my hard cheese since it still has to age. I've since spoken with an experienced cheese maker about Ricki's book, someone who certainly knows much more than I, and whose opinion I respect and share regarding the book; it is okay, but not great. She has suggested that I go to other sources for better information. I'm going to follow up with her to ask about those sources since I've been underwhelmed by my success following the book's recipes to date. Perhaps my farmhouse cheddar will turn out better.

Comprehensive cheese making book

I bought this book simply because making cheese at home was something I always wanted to have a go at, but never knew where to start. I mean, I know I can go to a cheese-making suppliers, and buy kits, and get recipes off the internet, but what I wanted was just all the details of what I would need and how to go about making cheese, all in one easy chunk. Enter this book. Quite simply, it is fantastic. There is the right amount of detail at all stages to tell you what you need to do, and what you need to get hold of. The section on the various processes involved in making cheese was perfect, aimed not to high or low, and explained everything exceptionally well. The recipes which finish this book are a good selection, even if it has now told me that brie is an awkward one to make! The only criticism is that is is very obviously US-oriented, and while this generally isn't a problem, it does mean you will have to go looking for supplies yourself. On the whole, I cannot recommend this book enough. Get it, read it, buy the stuff you need, and set about creating your own cheese-based empire!

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

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

Kindle版と冊子版の両方を買いました。Kindleは辞書機能が便利で、併用してよんでます。フレッシュタイプは2,3作りました。 欲を言えば、目次が大雑把なので、チーズ等のレシピが75種類もあるので、個々のチーズの名称も目次に載録されていれば良かった。細目は自作しました。 また、ガロン➡mlや華氏➡摂氏の対応表も作りました。