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Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home [Paperback]

Paul Peacock (Author)
4.3 out of 5 stars  See all reviews (23 customer reviews)
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Book Description

Publication Date: 29 Oct 2010
Not everyone can keep a cow, but everyone can make cheese.

This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam.

You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.

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Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home + Cheese Culture - General Purpose Mesophilic, Freeze Dried Sachet + Animal Rennet - 50ml Cheese Making
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Product details

  • Paperback: 160 pages
  • Publisher: Spring Hill (29 Oct 2010)
  • Language: English
  • ISBN-10: 1905862482
  • ISBN-13: 978-1905862481
  • Product Dimensions: 17 x 1.3 x 21 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 16,529 in Books (See Top 100 in Books)

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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

Most Helpful Customer Reviews
35 of 36 people found the following review helpful
2.0 out of 5 stars Not for novices 21 May 2012
By D. Curran
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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7 of 7 people found the following review helpful
4.0 out of 5 stars helpful enough 17 July 2012
By TwoDogsTooMany
Format:Paperback|Amazon 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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3 of 3 people found the following review helpful
5.0 out of 5 stars Cheesemaking for all levels !! 4 Sep 2012
By moyo165
Format:Paperback|Amazon 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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Most Recent Customer Reviews
4.0 out of 5 stars OK but a bit thin
Bought this book as I thought that the booklet that came with my cheese making kit from Moorlands was a tad thin and only covered about 3 or 4 basic recipes. Read more
Published 20 days ago by Steven P. Carter
4.0 out of 5 stars Fairly comprehensive beginners book
This book is a good reference, but the dependance on sachets of mesophillic starters is a bit off putting. Read more
Published 24 days ago by Violet Barnes
5.0 out of 5 stars Present for Sister in Law and her hubby
I bought this to go with some nice wine for a Christmas present. We didn't know but they had just got into cheese making so this book came in handy!
Published 1 month ago by S. M. Howard
4.0 out of 5 stars How to Make All Kinds of Cheeses in Your Own.Book
I brought this book as a present. It has proved to be very informative. It covers a lot of different cheese recipes from soft to hard and even blue. Read more
Published 2 months ago by Wendy Vernon
5.0 out of 5 stars A useful inroduction to cheesemaking
I like Paul's style of writing. He is informative, knowledgeable and humorous. The recipes and instruction are easy to follow.
Published 2 months ago by MRS TWEEDY
5.0 out of 5 stars Great
I bought this to go with a cheese making kit I gave as a present. It has given him lots of ideas.
Published 3 months ago by Beth
5.0 out of 5 stars Paul
Great Song, Great Sound, Sounds great on the pc, and my MP3 player. Would recommend to everybody who will listen lol
Published 4 months ago by Bernard Mayers
5.0 out of 5 stars 2 copies of make your own cheese - paul peacock
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. Read more
Published 5 months ago by chrissie
1.0 out of 5 stars Pissed off
I've just bought this kindle book as I was happy to see that they had a help website to go with it. Just tried to find it and it doesn't exist! Read more
Published 9 months ago by Sam
5.0 out of 5 stars Cheesy grin
This is a very informative and useful little book giving the basics for anyone contemplating making their own cheese plus some pleasant recipes too. All in all a good buy.
Published 11 months ago by anthony
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