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Home Cheese Making Paperback – 5 Feb 2003


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Product details

  • Paperback: 224 pages
  • Publisher: Storey Books; 3rd Revised edition edition (5 Feb. 2003)
  • Language: English
  • ISBN-10: 1580174647
  • ISBN-13: 978-1580174640
  • Product Dimensions: 17.8 x 1.8 x 22.9 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 24,068 in Books (See Top 100 in Books)

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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. "

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

98 of 99 people found the following review helpful By A. Delahunty on 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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11 of 11 people found the following review helpful By DrBob on 15 April 2011
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 By Sunny Sunart on 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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14 of 15 people found the following review helpful By Sandra Becker on 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 12 people found the following review helpful By M. Tate on 17 Aug. 2011
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 By boatman on 7 Oct. 2011
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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Format: Kindle Edition Verified Purchase
I have already produced soft cheese successfully at home and was interested in making hard cheese so thought this might be useful. It goes into the milk structure, rennet, culture etc in quite a depth, also various stories about farm cheese making and case studies, when most of what I wanted was the recipies and where to get the ingredients and equipment. Also as I am producing it at home it will be in small quantities, and generally the recipies use a minimum of a gallon of milk which requires large utincils to be able to heat it indirectly. I have not yet tried any of the recipies so cant yet comment on the results but will probably work OK
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4 of 5 people found the following review helpful By Chibimarko on 22 Sept. 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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