Home Cheese Making

Be the first to review this product

Availability: In stock

$16.95


Share: FB

Details

Considered to be the "Bible of home cheese makers", this book includes 75 cheese recipes, 25 other dairy recipes, Q&A, stories about cheese makers and lots more. 

 "Home Cheese Making", by Ricki Carroll (278 pages) will help to take the complexity out of home cheese making. Ricki explains, with ease, the procedures to follow from the very first batch. This book will help you understand equipment, usage, preparing starter cultures, using rennet, controlling temperature and storage of your finished cheeses. There are stories about artisanal as well as home cheese makers, recipes for using your cheeses, hints on how to cut your cheese, recipes from customers and much, much more. You will find an easy to follow format with illustrations, charts, glossary and a troubleshooting guide. This book is a must for all who want to maker their own cheese in the comfort of their own kitchen!

 

 

Questions on Home Cheese Making

Sort by Descending

3 Item(s)

per page
  • From Beth Rice at 1/17/11 3:18 PM
    • I am ready to make cream cheese but dont know how much starter to use. It says a packet of direct set mesophic starter. What size is the packet? I have 2 Qrts 1/2 &1/2
    • Making cream cheese with our starter culture is a two-stage process.

      First, you use the packet of starter we send you, and add it to one quart of sterilized, cooled milk. This will set for 12 to 15 hours, and result in a culture you can use to make cream cheese. Put the culture you've just made into ice cube trays and freeze it.

      To make the actual cream cheese, add one cube (about two tablespoons) of the starter to a quart of sterilized and cooled milk, and let it sit for 12 to 15 hours. This time, the result will be cream cheese!

    • Do you find this question helpful?  Yes   No
  • From Beth Rice at 1/18/11 12:26 PM
    • I have the packet of direct set mesophic starter it is 2 tsp. I need to know how much to put in. I also have Ricki Carrolls book. Thanks for your help.
    • For the direct set starter culture that has five packets in the package, each packet will set up to two gallons of milk.

      For the direct set culture MA11/19 that has eight packets in the package, use 1/8 tsp. per gallon of milk or 1/4 tsp. per 2-5 gallons or 1/2 tsp. per 5-10 gallons.
    • Do you find this question helpful?  Yes   No
  • From PDXgirl at 4/11/13 10:38 PM
    • Does this book come with how to illustrations?
    • There are illustrations, but nothing showing what the cheese looks like or anything. Just some decorative illustrations.‚Äč
    • Do you find this question helpful?  Yes   No

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Home Cheese Making

How do you rate this product? *

  1 2 3 4 5
Value
Quality
Price



Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address