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Customer Reviews
Most Helpful Customer Reviews
26 of 26 people found the following review helpful
Amazon Verified Purchase
I bought this book on the strength of the positive reviews here on Amazon, I'm starting to wonder if they sent me the right book! (Although looking deeper into a couple of the 5-star reviews they do seem to authored by the PR company or publisher.)
The recipes assume you have direct access to farmyard milk, not standard supermarket milk. The ingredients are vague (especially around the right starter and cream to use). The recipes aren't written chronologically - so half way through the recipe you're told to add something that should've been started beforehand but nobody mentioned. The temperatures used are incorrect (e.g. the Coulommier is too cool for the rennet to work if you leave it at the required 30 degrees then wait the specified half an hour) and there's no timing indicators, just instruction to wait until something happens. If you're new to making that particular cheese you won't know whether to wait minutes, hours or days until you realise that something's wrong. Oh and the picture guide actions don't match the text.
I've attempted 4 of the cheeses in the book that have clear, accessible ingredients and recipe instructions. All 4 failed until I Googled the problems and found where the recipes were wrong or had omissions. The preface says the book was first published in 1978, and was last updated in 2003. I suspect all that was updated was the cover...
Extremely disappointing.
The recipes assume you have direct access to farmyard milk, not standard supermarket milk. The ingredients are vague (especially around the right starter and cream to use). The recipes aren't written chronologically - so half way through the recipe you're told to add something that should've been started beforehand but nobody mentioned. The temperatures used are incorrect (e.g. the Coulommier is too cool for the rennet to work if you leave it at the required 30 degrees then wait the specified half an hour) and there's no timing indicators, just instruction to wait until something happens. If you're new to making that particular cheese you won't know whether to wait minutes, hours or days until you realise that something's wrong. Oh and the picture guide actions don't match the text.
I've attempted 4 of the cheeses in the book that have clear, accessible ingredients and recipe instructions. All 4 failed until I Googled the problems and found where the recipes were wrong or had omissions. The preface says the book was first published in 1978, and was last updated in 2003. I suspect all that was updated was the cover...
Extremely disappointing.
25 of 25 people found the following review helpful
I would probably give this book 4.5 out of 5 if I had the choice. It is a very good guide to making my very first cheese. Lots of recipes and pictures. Most of the information is there, even if it is a little difficult to find in the book. I would have liked slightly more details, especially about sterilising at home. But otherwise I'm very pleased with it. I am about to buy a second book as I am left with a feeling that there is more information out there that would help me.
60 of 62 people found the following review helpful
Like all Katie Thear's books this is a model of how to write a book that deals with the practicalities without a lot of fluff. It's incredibly well researched and illustrated, and deals with all the processes of making cheese and other dairy products in a staightforward, step-by-step manner. If you want to make good cheese, buy this book! It's the tops!
Most Recent Customer Reviews
Little treasure
I bought this book because it was mentioned when I was looking for a recipe of cheddar on the Internet and I am very glad I did it. Read more
Published 8 months ago by Myriam
Very Informative
I have several Cheesemaking books, and have been making cheese for a while now, though whilst my other books are fairly good, this one (I feel) contains information that the other... Read more
Published 10 months ago by Stockwoman
Not as good as it could be
I read the book a few times and it is very illogical in sequence. There are also a lot of discrepancies between the temperatures in the recipes and the tables at the end. Read more
Published 11 months ago by Stuart Hotchkiss
A mine of information
Katie Thear's book gives a very good overview of cheesemaking techniques. There are quantities of informations available, precise temperatures, acidities, times, pressure... Read more
Published on 21 Feb 2010 by Sebastien Muller
excellent introduction to the subject
This is a great book if you want to know the basics of how to make cheese, yogurt, cream and other dairy products at home. Read more
Published on 21 Dec 2009 by Green Book Addict Librarian
She knows what she's talking about.
Being a keen but not necessarily adept cook, this book was exactly what I wanted to make my own dairy products. Read more
Published on 12 Aug 2009 by Mr. R. West
Clear and concise
As a complete beginner to cheese making, I found this book absolutely perfect. It went through each step in detail, and gave information on what each achieved. Read more
Published on 29 Jun 2009 by andymahoney
Great home-made dairy produce
The main reason for buying this book was the title, the reviews and the helpful votes. All very encouraging. My desire was to make my own yoghurt. Read more
Published on 13 May 2009 by Harry O'Lye
Great Book
I have previously made quite a few cheeses and was looking for more technical detail. This book is great if like me you want to know that little bit more than just recipes. Read more
Published on 9 April 2009 by A. Fletcher
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