Home Cheese Making, by Ricki Carroll will help take the complexity out of making cheese at home. “A thorough and practical guide,” says Bon Appetit. There are also sections on making dairy products such as butter, yogurt, sour cream, Creme Fraiche, and Mascarpone. There are stories about artisanal as well as home cheesemakers, recipes for using your cheeses, hints on how to store and cut your cheese, recipes from customers and much, much more. Ricki explains with ease how to begin from the very first batch.
Home Cheese Making explains what equipment is required for all aspects of the process, including preparing a starter culture, using rennet properly, controlling temperature, and storage of your finished cheeses. You will find an easy-to-follow format, illustrations, charts, glossary, and a troubleshooting guide. This book is a must for all who want to make their own cheese in the kitchen or experiment on how to get started!
There are 75 cheeses, 25 other dairy products, Q&A, stories about cheesemakers and lots more. 278 pages paperback.