A complete guide to making cheese at home, from simple fresh cheeses to aged, blue and goat's-milk varieties
The classic guide to making cheese
Ricki Carroll, known in America as the Cheese Queen, has taught home cheese making since the early nineteen eighties and runs a company that supplies cheese makers. In this fully updated fourth edition of her classic book, she explains the ingredients, equipment and techniques needed to make cheese at home and offers recipes for about one hundred cheeses.
Who will enjoy it
Home cooks, homesteaders and cheese lovers who want to make their own cheese, from simple fresh varieties to aged ones.
What you will get
A clear, encouraging and comprehensive guide that makes cheese making at home achievable, helping you progress from easy fresh cheeses to impressive aged ones.
Home Cheese Making Facts: Pages, Genre and Setting
Genre
Nonfiction · Cheese making · Cooking · Homesteading
Length
384 pages · ≈ 11 h
More about this book
The first part explains the basics: the kinds of milk to use and how pasteurization affects them, starter cultures, rennet, salt and other ingredients, the equipment you need and the key techniques of heating, coagulating, cutting curds, draining, pressing, salting, waxing and aging. Carroll emphasizes cleanliness and careful temperature control, and she explains the reasons behind each step so that beginners understand what is happening.
The recipes are organized by type and difficulty. They begin with fresh cheeses that can be made in an afternoon, such as ricotta, mozzarella and cream cheese, then move on to soft and semi-soft ripened cheeses, hard cheeses such as cheddar and gouda, blue cheeses, goat's-milk cheeses and whey cheeses. This edition adds color photographs of step-by-step techniques, profiles of contemporary cheese makers, recipes for cooking with cheese and troubleshooting tips. Aged cheeses require patience and some special equipment, but the book makes the process clear.
Thorough, practical and inspiring, a classic for home cheese makers that will guide you from your first ricotta to cheeses worth aging for months. About 384 pages in the Storey paperback.
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