Katie Thear's book gives a very good overview of cheesemaking techniques. There are quantities of informations available, precise temperatures, acidities, times, pressure...
I chose this book because it covers several dairy products: cheese, yoghurt, cream, ice cream, butter... Though this broad scope suggests a beginners book, the reader is often left with a precise recipe without practical help should anything go wrong.
All in all however, a very good source of information and a good place to start. But be prepared to ask a forum on the internet if you need further help.
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