Message from Dean - May 8th 2007
I am currently testing out a new version of the APF Bridge Component - If you notice any errors within this demo store please drop me a line.
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Binding: Paperback
Dewey Decimal Number: 637.3
EAN: 9781580174640
Edition: 3
ISBN: 1580174647
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Number Of Pages: 224
Publication Date: October 14, 2002
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC
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Editorial Review:
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.
Average Rating: 
Rating:  -
Allow me to be brief: this is the best instructional manual available for those who wish to make cheese from home, as I have for years. Even though not a novice, Ms. Carroll's tome has taught me additional insight that will allow me to tackle more complicated and delicate cheeses. Outstanding explanations (in depth) on techniques, ingredients and sterility. Excellent recipes. Cannot recommend this book highly enough.
Rating: -
Home Cheese Making is an excellent read and resource for anyone who wants to actually make cheese or read about the details and process of making cheese! You will find not only delightful reproducible cheese recipes for the beginner to advanced Cheese Maker, but also recipes that include cheese as a main ingredient. There are first hand "Cheese Maker's Stories" that provide details of those who operate their own cheese business. And not the least important - an extensive glossary of terms, troubleshooting guide, resources for supplies, groups of interest, websites with marketing information, and a list of newsletters and other educational materials. This book is a must-have for any Cheese Lover or Foodie's Library!
Rating:  -
This is a nice book. The instructions are easy to follow and the text is interesting. The stories and recipes from other cheese makers are informative and inspirational. It's a good book for beginners. Many of the recipes are simple and require equipment you probably already have in your kitchen. It would have been better if the book was spiral bound - I like recipe books that will lay flat.
Rating:  -
I bought this book after having purchased starter, lipase and rennet from another cheese supply company. Ricki owns and operates New England Cheesemaking and sells everything one needs to make cheese including starter in pre-measured packets. I was terribly disappointed to find that in her book, every recipe gives the measurement for starter in packets!
I wrote in to her website only to receive no answer. My next step is a phone call. I have the book and unless I find out how much starter is in each package, it's useless.
The recipes look nice, the book is well laid out and easy to understand, but I take issue with her attempting to get me to buy supplies only from her. There is more than one kind of lipase available, she only discusses the one she sells. What about us folks who have already purchased starter from someone else? How about a measurement in teaspoons? Or a conversion chart - not too difficult to do.
My advice? If you are planning ... Read More
Rating: -
Definitely a great book for those looking to get into cheese making and learning some basics. Though, I would be nice if it got a little more into the science of each step, as this is important to know and especially when u would want to replicate cheeses. I've found, lots of questions after reading the book, which I fulfill by searching the web. Seems not enough people make homemade cheese though! One site I find my self regularly visiting to help in my cheese making endeavors is http://cheeseforum.org/
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