200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt

Product Features

• ISBN13: 9780778802181
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

From the Editors

<p> How to create artisanal-quality cheeses, butters and yogurts. </p><p> Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen. </p><p> The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature: </p><p> <li>Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone</li> <li>Stretched cheeses -- mozarella, bocconcini, provolone</li> <li>Mold-ripened cheeses -- Brie, Camembert, Valencay</li> <li>Blue cheeses -- Roquefort, Stilton, Gorgonzola</li> <li>Washed rind cheeses -- St. Paulin, Oka, brick</li> <li>Hard cheeses -- cheddar, Gruyère, Parmesan</li> <li>Ethnic and specialty cheeses -- haloumi, queso blanco, paneer, feta.</li> </p><p> Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection. </p> (20090616)
Product Description

Customer Response

fabulous cheesemaking book
I love this book. It has clear, easy - to - perform recipes for some commonly available commercial cheeses that I could not find recipes for anywhere else. This is now my most-used book.

Best cheese making book I've found.
Book is thorough with lots of information and packed with more cheese recipes than one will ever need in one book.

A must for serious home cheese making!
I've read a number of books on cheesemaking at home, and this is the one I've chosen to actually purchase out of many. It's easy to understand, and offers, not only recipes for making the cheeses but ways to use the finished product. She gives info on each type (like yield per gallon of milk, and what you can do with the leftover whey - don't throw it out!) to decide whether you want to go to the trouble of making it. She goes even further, with how-tos for fermenting kefir, making flavored butters, troubleshooting when something doesn't go the way you expected. The book is very comprehensive and offers a glossary, sources for supplies and materials, how to make your own cultures, and an excellent index.

Many books on cheesemaking are actually written for commercial cheesemakers. This one is specifically for the home cheesemaker. I bought it and highly recommend it to anyone who is interested in making cheeses at home.

Good start
This is the book I need to start making cheese. Later on I will try some of the more complex cheeses.

Rookie Cheese Maker Loves this Book!
This is fantastic book. I have been experimenting with various recipes for hard and soft cheeses this past year, but this is the first book where the measurements are consistent and spot on.

Others also Liked

Home Cheese Making: Recipes for 75 Delicious Cheeses
Making Cheese Butter and Yogurt: (Storey's Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, a-283)
Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)
Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager
The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back-To-Basics) (Back to Basics Cooking)