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Written with the beginner in mind, to show that it's possible - even easy - to make cheese at home. It is a wonderful family activity and makes a great science lesson.
This classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy.
Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella.
Recipes for dairy products include crème fraîche, sour cream, yogurt, keifer, buttermilk, and clotted cream.
There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese.
Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
Even when I'm not actively making cheese, I can't stop reading this! Maybe I'm just a cheese nerd, but I find the science behind the cheesemaking fascinating!Review by Sarah (on 6/7/13)
I was excited to get this book and expand upon my cheese-making base knowledge. This book does not disappoint! Ricki Carroll explains everything well.Review by Casey (on 12/17/12)