Home Cheese Making: Recipes for 75 Delicious Cheeses

Home Cheese Making: Recipes for 75 Delicious Cheeses Features

Additional Home Cheese Making: Recipes for 75 Delicious Cheeses Information

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.

What Customers Say About Home Cheese Making: Recipes for 75 Delicious Cheeses:

I've looked around for a good cheese making book and while I find little snipets here and there in other books or books devoted to one type of cheese, this is the best all around book I've found and the recipes really are accurate. I had no idea that making cheese could be this easy.

Or her rantings on issues having nothing to do with making cheese.Other reviewers talk about all the nonsensical instructions. This book could be great with a major edit. Lot's of extraneous material--do I really want to know that the author doesn't like milk that comes in boxes (while making the simple point that hard cheese can't be made from UHT milk). My favorite is: "allow the milk to incubate at 110F for 6 to 8 hours. (If the kitchen seems too cool, place the jar on a top shelf, where the temperature of the room is usually 10 degrees warmer)."That's one warm kitchen.

A great book for learning about cheese making for the beginner and alot of info for everyone and anyone interested in cheese making

Whoo Hoo After reading this book and ordering my supplies I am now a cheese maker.great read.

If you follow the directions, your will have to be so special that the "tongue piercing" acidic glob won't bother you in order to eat that. Many instructions are "no-sense" and some instructions just jump around.If you were trying recipes that were tested and looked over, it probably should work, because she obviously knows how to make cheeses.But if you happened to pick something that wasn't tested, you are taking a risk.but how would you know which ones are "safe" to try.One of the recipes was "Kefir Cheese". It was obvious that some of the recipes weren't tested by the author or staff. Also, some instructions miss some steps, or jump around. It states that Home-Made kefir is best. Well, I make kefir at home, and I had tried making cheese the same way as an experiment of my own (before reading this book). She probably could make cheesees with no problem with missing or jumping around instructions, but knowing how to make and explaining how to make are 2 different things. I am glad I checked this out from the library, and read carefully.