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Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale [Paperback]

Katie Thear
4.2 out of 5 stars  See all reviews (16 customer reviews)
RRP: 7.95
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Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale + Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home
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Product details

  • Paperback: 104 pages
  • Publisher: Broad Leys Publishing Limited; 4th edition edition (5 Sep 2003)
  • Language: English
  • ISBN-10: 0906137330
  • ISBN-13: 978-0906137338
  • Product Dimensions: 14.9 x 21.1 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 163,432 in Books (See Top 100 in Books)

Product Description

The ideal all-round introductin for making cheeses and dairy products on a small scale. With step-by-step instruction this book shows you how to make cheeses, yoghurt, cream, ice cream and butter.

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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
18 of 18 people found the following review helpful
5.0 out of 5 stars Clear and concise 29 Jun 2009
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.

There are a large number of recipes available, all of which are very straight forward and very tasty!

My only gripe is that the pictures are all in black and white, which makes it a bit difficult to figure out what's going on sometimes.
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62 of 65 people found the following review helpful
5.0 out of 5 stars Cheesemaking and Dairying 16 Mar 2006
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!
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27 of 28 people found the following review helpful
4.0 out of 5 stars Excellent cheese, something missing. 18 July 2008
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.
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4 of 4 people found the following review helpful
4.0 out of 5 stars excellent introduction to the subject 21 Dec 2009
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. It isn't big on the recipe side of things but then I wasn't interested in recipes, I really wanted to know about equipment, procedures, techniques and basically how to be hygienic and not poison myself or my family. This is the book you need. I already know how to make ice cream, butter, yogurt and soft cheese like mozzarella, but this book covers those as well as hard cheeses so it's quite a good reference book even though it's quite small. Another review mentions the lack of colour photos and I did think this would bother me but really all the products are going to turn out in various shades of white/cream/yellow anyway, so colour photos would probably be a waste of money. I have already bought some supplies and look forward to start on my cheesemaking soon.
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3 of 3 people found the following review helpful
4.0 out of 5 stars A mine of information 21 Feb 2010
Katie Thear's book gives a very good overview of cheesemaking techniques. There are quantities of informations available, precise temperatures, acidities, times, pressure...

I chose this book because it covers several dairy products: cheese, yoghurt, cream, ice cream, butter... Though this broad scope suggests a beginners book, the reader is often left with a precise recipe without practical help should anything go wrong.

All in all however, a very good source of information and a good place to start. But be prepared to ask a forum on the internet if you need further help.
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3 of 3 people found the following review helpful
5.0 out of 5 stars She knows what she's talking about. 12 Aug 2009
Being a keen but not necessarily adept cook, this book was exactly what I wanted to make my own dairy products. Easy to follow, no attempts to blind with science but based on the results of the recipes they are clearly all tried and tetsed before being published.
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9 of 10 people found the following review helpful
5.0 out of 5 stars Great Book 9 April 2009
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. Good for beginners too but for the price I don't think you can beat it.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Very Informative 6 July 2011
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 books had missing. I agree with another persons review on here, that it is a practical read, I think its straight to the point. I am very keen on making seriously good cheese and this book I reckon is going to help me achieve my goal!
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Most Recent Customer Reviews
5.0 out of 5 stars Great looking recipes - have yet to try them but the anticipation is...
Traditional recipes from a traditional lady, she definitely was a supreme smallholder. You should check out some of her other books too as they have been invaluable to us.
Published 5 months ago by Janiehasbeans
5.0 out of 5 stars Great book!!!
I bought it so I can make loads of different things from my goats milk. It has everything I need to know and a lot more besides. Brilliant purchase
Published 11 months ago by Elly
4.0 out of 5 stars interesting book
Found the book interesting. Looking forward to having the time to make cheese Hope my family like homemade....Oh the wait for retirement.
Published 12 months ago by IAN WOOTON
1.0 out of 5 stars Little use
I found it of little practical use for home cheese making. If I wanted to make cheese on industrial scale I guess I would have employed some one with the knowledge of cheese making... Read more
Published 20 months ago by S. Jahromy
5.0 out of 5 stars Cheesemaking finally clarified!
Before reading this book, I was confused about the whole process of making cheese, since it's a delicate procedure that needs close attention to temperatures and times. Read more
Published 22 months ago by Sarah Fenwick
5.0 out of 5 stars 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 on 30 Sep 2011 by Myriam
1.0 out of 5 stars 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 on 17 Jun 2011 by Stuart Hotchkiss
5.0 out of 5 stars 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
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