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Making Your Own Cheese Paperback – 20 Oct 2010


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Product details

  • Paperback: 160 pages
  • Publisher: How To Books (20 Oct 2010)
  • Language: English
  • ISBN-10: 1905862482
  • ISBN-13: 978-1905862481
  • Product Dimensions: 20.8 x 16.8 x 1.3 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Bestsellers Rank: 15,052 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Our love affair with Lancashire extends to how people can live The Good Life, Almost exclusively, our writing and filming covers these topics - gardening, self sufficiency, making food, beekeeping and chicken keeping and the relationship we humans should have with our environment.


Product Description

Review

'After giving us the once-over about the basics of cheese making, we then get to the nitty-gritty with Paul's wonderfully researched cheese-making recipes.' Rochdale Observer. 'This is a cracker of a book. Beautifully laid out and written. If you are considering developing your cheese making skills and becoming abit more self sufficient I thoroughly recommend this book.' www.cottagesmallholder.com.

About the Author

Author Paul Peacock has been making cheese at home for many years.

He was inspired by his grandmother who made cheese every day of her life, collecting the milk from various sources in wartime Manchester, setting it by simply allowing the milk to sour, and washing, hanging and eating the resultant cheese on a sandwich for her evening meal.

Paul is also an expert on plants and gardening and writes as Mr. Digwell for the Daily Mirror`s Gardening Advice web site. He can be heard on BBC Gardener's Question Time and is the editor of Home Farmer magazine and author of many books, including Patio Produce, The Urban Hen, and with his wife, Diana Grandma`s Ways for Modern Days.


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

51 of 52 people found the following review helpful By D. Curran on 21 May 2012
Format: Paperback
I bought this having zero knowledge of cheesemaking hoping it would be a good beginners book but found that it lacked in giving a good understanding of how different cheeses are made as well as lacking in precise instruction for a novice.
For example, 1 sachet of mesophilic starter is called for at the start of most recipes but the sachet I bought is enough for 100 litres of milk! A few more paragraphs explaining about starters would have made the world of difference.
Blue Stilton calls for the curds to be "washed" (whatever a wash is) with a 100ml Penicillium roqueforti solution while other Blue cheeses the Penicillium roqueforti is mixed at the start with the milk and starter. Why? Some are left for 45 minutes after adding rennet, some for an hour. Some are heated to 30° initially, others to 34°. I can follow recipes but without an explanation of what I'm doing I will never really understand how to make cheese.
When I have some more experience and understanding then maybe it'll be a good book to return to for recipes but for now I'll have to move to cheesemaking forums.
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10 of 10 people found the following review helpful By TwoDogsTooMany on 17 July 2012
Format: Paperback Verified Purchase
I bought this based on reviews of others and as a complete cheesemaking novice. There is enough information given to produce cheese and on that basis I think it is a good purchase. I have only made cheddar so far and although I had a few questions during the production process it would seem, from the end result, that the instructions given are adequate if you also apply common sense.
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8 of 8 people found the following review helpful By moyo165 on 4 Sep 2012
Format: Paperback Verified Purchase
I bought this book, by chance, as I had no idea whatsoever, of where to start, with regards to cheesemaking.
Within four weeks, I made two seperate lots of Cheddar cheese. The first one, which I have just tasted, is most certainly a very passable cheese indeed.
Paul takes you through each stage, with words of simpathy. It is almost as though he is there with you, step by step and stage by stage. He covers subjects like, the history, how to, what you need and what various ingredient do, and why?
The book also includes, a huge variety of cheeses. Cheeses to suit all palettes from the mildest, all the way through to, potentially, the strongest.
I cannot speak more highly of the book. Although, if I were to have any critisism, at all, then it would be that, there are no recommended suppliers or resources. But then, that is only nit-picking.
An excellent book, for all levels of ability.
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3 of 3 people found the following review helpful By chrissie on 29 Nov 2012
Format: Paperback Verified Purchase
only a third of the book was actual cheese making recipes, a third of the book were recipes using the cheese that you had made and the final third was all about cheese processes. I would have like more recipes for hard cheese and parmesan, which, although mentioned in a very small passage did not feature in the index at all. Having said all this the book is good value for £9.99
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10 of 12 people found the following review helpful By Avocativ on 16 May 2011
Format: Paperback
This is a really useful book for anyone interested in making cheese at home.

Packed full of easy to follow techniques and recipes.

Well put together and very informative.

Highly recommended.
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23 of 28 people found the following review helpful By katykins on 24 Dec 2010
Format: Paperback
We found the instructions in this book very clear, and easy to understand. The recipes are mouth watering and very tasty. This book is not only a very good read but, would help children understand all about cheese
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1 of 1 people found the following review helpful By Jacqueline Remfry on 11 Dec 2013
Format: Paperback Verified Purchase
I ordered this by mistake because it was already included in the Cheese making kit I bought for someone else. It was such an informative book that I kept it for myself.
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1 of 1 people found the following review helpful By Puzzle on 21 Aug 2013
Format: Kindle Edition Verified Purchase
Very informative and a useful guide to anyone wanting to start making cheese at home. I have used it already
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