Making Cheese, Butter & Yogurt

by Ricki Carrol

An easy-to-use primer to get you started making your own dairy products, this compact 32-page softback from Storey Publishing guides you through the fundamentals of home cheesemaking, butter churning, and yogurt preparation. Designed for beginners yet valuable for seasoned homesteaders, it covers essential ingredients, tools, and care practices to ensure consistent, high-quality results. Whether you’re working with fresh milk from your own animals or sourcing locally, these methods help you produce wholesome, flavorful dairy while supporting sustainable living.

Step-by-step recipes include soft cheeses like queso blanco and feta, aged favorites such as cheddar and Gouda, quick Italian classics like 30-minute mozzarella, and cultured staples like yogurt and sour cream. By making your own dairy, you not only reduce packaging waste but also gain control over ingredients—perfect for those committed to organic and regenerative food production. Even better, leftover whey can be repurposed in the garden to boost soil biology and plant vitality, closing the loop between kitchen and land.

For more resources on homestead food production, explore our Books collection.

• Format: Softback, 32 pages
• Publisher: Storey Publishing, 2003
• Includes: Recipes for soft, hard, and Italian cheeses; butter; yogurt; and sour cream
• Benefits: Easy-to-follow instructions, sustainable living focus, and garden-friendly byproducts
• Use For: Home dairying, small farms, and homestead kitchens