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Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.

About the Author: Janet Hurst has been a home artisanal cheesemaker for twenty years and is a certified cheesemaker through the University of Vermont’s Institute of Artisan Cheese. She writes on cheesemaking for Mother Earth News, Mary Jane’s Farm, Dairy Goat Journal, Countryside, and more.

  • Paperback
  • 160 pages
  • Published March 2011
  • ISBN-10: 0760338485

 

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  • From Joyce at 9/8/2012 5:53 AM
    • I am living in Bangladesh at the moment, what one can buy in the cheese dept is quite limited, this has made curious on the possibility of learning how to make some cheeses at home. Question: Can ultra pasteurized milk, long lasting milk be used for making cheeses? Here we can only get that type of milk from Australia.
      Advise please, thanks!
    • UHT and UP milk have both been heated to too high a temp, and the curds won't pull together. You may be able to make ricotta or vinegar cheese with UHT milk, it would certainly be worth a try.
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