Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
Product ID: 87280580
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This revised and updated edition of the bestselling classic by “Cheese Queen” Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles. Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success. Review: Informative and helpful for beginners. - Great book , interesting and informative for cheese making. But you really need to watch other YouTube videos on the particular cheese you plan on making ! There may be some additions to the instructions that may be vague in the book as well as some time savers . The best I've found is "the cheese man on YouTube ". But this is a good book for you to learn with. Review: great information - Lots of recipes and science of cheesemaking. Indispensable!
| Best Sellers Rank | #42,381 in Books ( See Top 100 in Books ) #12 in Cheese & Dairy Cooking #45 in Food Science (Books) #49 in Canning & Preserving (Books) |
| Customer Reviews | 4.7 out of 5 stars 756 Reviews |
E**D
Informative and helpful for beginners.
Great book , interesting and informative for cheese making. But you really need to watch other YouTube videos on the particular cheese you plan on making ! There may be some additions to the instructions that may be vague in the book as well as some time savers . The best I've found is "the cheese man on YouTube ". But this is a good book for you to learn with.
A**M
great information
Lots of recipes and science of cheesemaking. Indispensable!
J**I
So much information
This book is perfect. It talks an out all the equipment, product needed and offers a huge selection of recipes. I’ve only been making cheese for 1 year now and thrilled with all the new ideas in one great book.
J**N
Need an audio version for visually impaired.
So far, so good. Vast improvement over the previous dairy products book I was gifted. I'll edit after I get a chance to use it.
K**R
More cheeses than I've ever heard of. Great Book.
I like the list of recipe's available. Many I am familiar with and love, and many many more I've never heard of. So far, only done the 30-Minute Mozzarella recipe twice, but happy with the results. I also like the fact that they give you some ways to use the Whey (biproduct) after the cheese curds are removed. Kind of like that "nothing goes to waste" mentality if you're interested. I definitely recommend this book to other novices, such as myself for beginning your journey into Home Cheese Making.
S**E
Cheesemaking
I recently started making cheese, and the instructions in this book have been very helpful.
P**R
Beautiful Book
Received this a couple of hours ago and skimmed through it for about 30 minutes. It’s everything I’d hoped it would be and more. This book is great for beginners and will challenge me to go much further than I dreamed. We’ll written and organized. It’s so refreshing that I don’t have to highlight hidden tidbits in order to find them later. Everything has a place and is in its place. Beautiful! Edited to say that I’ll be purchasing the hard cover of this book. I’ll use the hard copy to read and the soft in the kitchen. This book makes me all warm and fuzzy. I’m in love.
E**T
Awesome
Can't wait to make some of these
R**S
Great book
Lovely book.
C**C
Worth Buying
Brilliant book. Step by step guidance
P**Y
Read instructions carefully.
I love the book.The only thing I would change would be to put an explanation of how much ingredient is in a packet..Do not get the cultures in Canada in packets. I have made a few cheeses from this book.Just waiting for them to ripen.
N**N
Nakliye.
Beklediğimden süratli ve arızasız geldi. Teşekkürler.
K**E
New to cheese making
I made halloumi for the first time the other day starting with raw milk. The only other cheese I had made before this was from clabbered milk and I made cottage cheese (no culture or rennet). The halloumi is so delicious and perfect. So much better than store bought. Love this book. Also if you’re using raw milk you don’t have to use the calcium chloride in all the recipes. Also the halloumi turned white immediately when I put it in the brine. There were a lot of steps and I’m a very busy mum so it was time consuming but worth it in the end.
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