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Home Cheese Making

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SKU: 1014


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!



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  • From PDXgirl at 4/10/2013 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.​
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  • From Beth Rice at 1/18/2011 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.
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  • From Beth Rice at 1/17/2011 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!

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Customer Reviews

Great Book Review by Tanya

Very prompt delivery and the book is just filled with great recipes and step by step instructions. Good purchase!

(Posted on 12/7/2014)

Loved the book Review by Pm

Love this book and all the valuable information. I also love all the different recipes!

(Posted on 9/29/2014)

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