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Home Cheese Making: Recipes for 75 Delicious Cheeses | 
 enlarge | Author: Ricki Carroll
Publisher: Storey Publishing, LLC
Category: Book
List Price: $16.95
Buy New: $11.53
You Save: $5.42 (32%)
New (38) Used (11) from $9.99
Rating:  38 reviews
Sales Rank: 2405
Media: Paperback
Edition: 3
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 8.8 x 7 x 0.8
ISBN: 1580174647
Dewey Decimal Number: 637.3
UPC: 037038174649
EAN: 9781580174640
ASIN: 1580174647
Publication Date: October 14, 2002
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
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| Customer Reviews: Read 33 more reviews...
 Not bad, but there's better out there. June 22, 2003
88 out of 91 found this review helpful
After much experience with wine and beermaking, I decided to try making my own cheese. Well, it is defiantely not a trivial matter. We are not making pasta here... This book was not bad, and helped me understand the process of making cheese but the actual recipes were confusing and hard to follow. If you have never made cheese before, try another book. There are better ones out there by Shane Sokol & Barbara Ciletti for beginners. In summary: a nice book if you want some insight into the cheesemaking process, but on the "how-to" side, the book is of limited use once you have gone past your first steps.
 I think is a wonderful book March 16, 2004
MONICA DAGA ARORA (Montreal, Canada)
69 out of 75 found this review helpful
I am very disapointed to read a negative comment about this book of Ricki Carroll, because being myself a dairy microbiologist and working everyday with cheeses, as Mrs. Carroll, I really find her book a great reference for anyone who wants to start making cheese from home from the very begining, or even for proffesionals to clarify some general concepts. You will find in this book good and precise explanations about a difficult topic, not always easy to explain, what she masters well. Is an affordable book for anyone interested in making our own cheese.
 Cheese Gromit! March 19, 2006
Scott Graves (Colorado)
41 out of 41 found this review helpful
I had tried to make cheese from recipies I had found online with little success. I was rather frustrated and decided to buy this book and see what I was doing wrong. My first batch was a chedder cheese which came out exactly as the book promiced first time. My second batch was a gouda cheese which I upsized to a 3 gallon batch from the 2 gallon recipie using the instructions in the book and once again it came out perfect.
For the money it has to be the best aid to a home cheesemaker that one can buy. I highly recomend this book to anyone who wants to start out making cheese.
 Disapointing June 23, 2004
CH (Vermont, USA)
37 out of 52 found this review helpful
Now that I can finally make a decent cheese I'm amazed at how the instructions are confusing and at times missing necessary information. (E.g. how much mold to add to the milk). I feel like my lack of early success due to relying on this book almost put me off from cheesemaking altogether. She never gives a good overall picture of how things should look or feel. (...)
Very good September 10, 2003
Massimo Maddaloni (Bozeman, MT United States)
28 out of 35 found this review helpful
This book contains a lot of information, and you'll learn how to make cheese from it. In essence it's all you need to get started. Pictures in the similar book authored by B. Ciletti are better, whereas this book is a little more informative. I suggest that you buy one or the other.
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