Most helpful critical review
33 of 33 people found the following review helpful
on 13 March 2013
A beautiful book, but only useful for North Americans (perhaps only Californians, even)! All of the recipes use homogenized, pasteurized milk rather than raw, and then you have to add back in calcium chloride. All of the temperatures are given in fahrenheit only (no celsius, and my thermometer is celsius only), and there are no recipes for making your own starters, just in case you live someplace where there is no fancy cheese making supply shop, but only a standard farmer's consortium with basic supplies. I started making cheese using Rita Ash's "Cheesemaking Self Sufficiency" book, which is excellent, but pretty basic, and wanted to take my skills further. Although I did get some good ideas from this book (using dried herbs, honey, wine), I found it a bit too "sanitized" (In Ash's book she says to use your clean hands to stir the milk, for example, while this one suggests a whisk), and, if you really had to go out and buy, or mail order, all the equipment the author says you need (which you do not really need!) you'd be better off buying your cheese already made,from a shop.