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Home Cheese Making: Recipes for 75 Homemade Cheeses [Library Binding]

Laura Werlin , Ricki Carroll
4.1 out of 5 stars  See all reviews (16 customer reviews)

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Kindle Edition £8.64  
Library Binding --  
Paperback £9.09  

Book Description

Oct 2002
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 creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Proscuitto and Cheese Calzones and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
--This text refers to the Paperback edition.


Product details

  • Library Binding: 224 pages
  • Publisher: Storey Books (Oct 2002)
  • Language: English
  • ISBN-10: 1580174787
  • ISBN-13: 978-1580174787
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (16 customer reviews)

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Product Description

Review

[Ricki Carroll] has inspired artisans from Lorie to Las Vagas. She s the Billy Graham of Cheese. Barbara Kingsolver, from Animal, Vegetable, Miracle. This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try San Francisco Examiner A thorough and practical guide. Bon Appetit A must-read for anyone interested in cheese making! offering abled cheese makers knowledge to excel at their craft and novices a world of information Jodi Wische, Old Chatham Sheepherding Co. " --This text refers to the Paperback edition.

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Customer Reviews

Most Helpful Customer Reviews
96 of 97 people found the following review helpful
5.0 out of 5 stars Exactly what the beginner needs! 30 Aug 2006
Format:Paperback|Verified Purchase
I bought this book simply because making cheese at home was something I always wanted to have a go at, but never knew where to start. I mean, I know I can go to a cheese-making suppliers, and buy kits, and get recipes off the internet, but what I wanted was just all the details of what I would need and how to go about making cheese, all in one easy chunk.

Enter this book. Quite simply, it is fantastic. There is the right amount of detail at all stages to tell you what you need to do, and what you need to get hold of. The section on the various processes involved in making cheese was perfect, aimed not to high or low, and explained everything exceptionally well. The recipes which finish this book are a good selection, even if it has now told me that brie is an awkward one to make! The only criticism is that is is very obviously US-oriented, and while this generally isn't a problem, it does mean you will have to go looking for supplies yourself.

On the whole, I cannot recommend this book enough. Get it, read it, buy the stuff you need, and set about creating your own cheese-based empire!
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13 of 13 people found the following review helpful
5.0 out of 5 stars Cheese-Making Instruction 17 Dec 2010
Format:Paperback
I consider this book to be my 'Cheese-Making Bible'. I had absolutely no knowledge whatsoever about the making of cheese, but with the step-to-step instructions and, trial and error, I have progressed quite considerably and am very proud of my results. I found this a very good book for the 'First-Timer' and as yet I have not found it necessary to search for other alternatives.
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11 of 11 people found the following review helpful
5.0 out of 5 stars Home cheesemaking 15 April 2011
By DrBob
Format:Paperback
Ventured into home cheesemaking in 2011. I have made five cheeses from this book now, (feta - great, farmhouse cheddar -great, cheddar- waiting for it to mature, mozzarella - good and so easy, ricotta - using discarded whey, not too successful. Great little book with loads of cheese recipes from simple to complex. I would reccomend anyone taking their first steps in cheesemaking or beyond to get a copy.
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6 of 6 people found the following review helpful
4.0 out of 5 stars Good for beginners 12 Jun 2011
Format:Paperback
I have just started cheesemaking as a hobby and found this book to be very informative regarding the processes involved in cheesemaking.
The only negative point I have found is that it is an American book and the measurements are not in metric.
If this is not bad enough, I am unable to find out whether the "gallons" in the recipes are Imperial gallons or American gallons, very confusing.
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11 of 12 people found the following review helpful
3.0 out of 5 stars Not enough info for a newbie 17 Aug 2011
By M. Tate
Format:Paperback
I got this book after reading a few reviews on here and when I first started reading it I thought it looked really useful. However, having tried some of the recipes I'm finding that some of them lack enough information for complete newbies to cheesemaking.

-Sometimes it's not exactly clear when to take the milk off the heat. It will tell you to heat the milk up, add the coagulant, stir for several minutes, then strain. Maybe to an experienced cheesemaker it's clear what you have to do (whether to take it off the heat before adding, or maintain the temp you've reached) but it wasn't clear to me.

-In other sections it's not clear whether the recipe calls for raw milk or pasturized milk, and whether you need to add calcium chloride to the milk if using shop-bought milk.

-The fact that it is all in US measures isn't too much of a problem, it's easy enough to go through the recipe converting them before you start (you don't really have time to mess around once you've started). However, as the book is being sold globally, it possibly wouldn't have been too much effort to add metric measurements in brackets (many recipe books do).

-Some alternative or substitute ingredient recommendations would be welcome for those outside the US who can't get everything you need (like can you use lemon juice to replace citric acid?).

-Some of the recipes require very precise temperature control otherwise times for coagulation change dramatically. I would assume most newbies aren't going to want to spend hundreds of pounds/euros/dollars on equipment. Some more 'acceptable ranges' would be better, rather than precise temperatures/times.

So, it's not a bad book, but it could be better.
Read more ›
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3 of 3 people found the following review helpful
5.0 out of 5 stars cheese making 7 Oct 2011
By boatman
Format:Paperback
This book answers all the queries about cheese making and has all the easy to follow recipes I will ever need, This book is great for someone new to cheese making I would recommend it to anyone
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15 of 19 people found the following review helpful
3.0 out of 5 stars Can't find the bacteria!! 12 July 2009
Format:Paperback
I gave this book three stars for one reason and one reason only, I can't get hold of the bacteria packets required! I don't blame the book or the author for that, but it makes it diffuclt for this review to be objective being unable to test the recipes out!

Rather frustrating really, the book seems to hold an abundance of great recipies, but I am unable to try any of the recipes out! Looks like it's going to be doomed to an eternity on the shelf.

But for those who can get hold of all the ingredients, it is a great book with many types of cheeses that you could try at home using many types of milk. If you can find those bacteria packets, then defenitely give it a try.
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4 of 5 people found the following review helpful
2.0 out of 5 stars Buy only if you live in the US 22 Sep 2011
Format:Paperback|Verified Purchase
Too much US oriented. You will hardly find the recommended ingredients to make any cheese (basically the US based web site of the author). For the rest it is well made and provides step by step instructions. I learned a lot about cheese making and milk, but I never attempted to make any cheese.
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Most Recent Customer Reviews
3.0 out of 5 stars It's okay
Yes it has all the basics but a lot of repetition.
Published 10 days ago by Des Collett
5.0 out of 5 stars Five Stars
my daughter was very pleased a bit concerned as to where to get ingredients
Published 1 month ago by J. Sagi
5.0 out of 5 stars great product
very pleased with this book - we live on a dairy farm, hence a lot of milk :) having made cheese before i just wanted a basic general all rounder, ideal for beginners
Published 4 months ago by miss f cooling
3.0 out of 5 stars More indepth information than I need
I have already produced soft cheese successfully at home and was interested in making hard cheese so thought this might be useful. Read more
Published 5 months ago by Ron
4.0 out of 5 stars Home made cheese
Have done a few recipes looking forward to trying some of the harder cheeses.
This book is also a little hard going in places.
Published 12 months ago by jennyT
3.0 out of 5 stars Could be better
This is not a English based written book ,but an American therefore some of the terms and descriptions can be difficult to follow for the novice ,would recommend for novice using a... Read more
Published 13 months ago by robert cutts
5.0 out of 5 stars Highly recommended
I recently went on a 'Soft Cheese Making' course and this book was recommended by my tutor. The lady in question has years of experience in cheese making and she thought that this... Read more
Published 18 months ago by gatti matti
5.0 out of 5 stars Hard Cheese Help
Just what I wanted to start making hard cheese, have already had success with soft cheeses and wanted more information, which I have now got from this book.
Published 19 months ago by Mags
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