The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availabil...
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reviews
Jun 27, 2011
This feeds the rebellious spirit in me that says "I can do it myself, AND I can do it better!" Can't wait to get the basic supplies and try making my own aged cheddar, gouda, parmesan, ect. ect... ( :
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Feb 18, 2011
Ana
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Home Cheese Making / 1-58017-464-7
I bought this book planning to start making my own cheeses. The book is a fascinating read and is very easy to read and understand. The pictures are clear and precise, and I actually feel that I understand what is going on in the pictures (not often the case with do-it-yourself books!). The recipes (of which there are many) are fun to read and are interspersed with little testimonials of people who have found the joy of cheese making - and, in many c More...
I bought this book planning to start making my own cheeses. The book is a fascinating read and is very easy to read and understand. The pictures are clear and precise, and I actually feel that I understand what is going on in the pictures (not often the case with do-it-yourself books!). The recipes (of which there are many) are fun to read and are interspersed with little testimonials of people who have found the joy of cheese making - and, in many c More...
Mar 09, 2009
Naomi
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We have this book and have made a few of the soft cheeses from it so far and plan on trying a hard cheese soon.
Some other cheese making books that are also good, though we haven't made any cheeses from them are:
- And That's How You Make Cheese by Shane Sokol - smaller and a bit less detailed than the other books but easy to follow and read. Makes cheese making sound easy to try - which it is.
- Making Great Cheese At Home by Barbara Ciletti
All three More...
Some other cheese making books that are also good, though we haven't made any cheeses from them are:
- And That's How You Make Cheese by Shane Sokol - smaller and a bit less detailed than the other books but easy to follow and read. Makes cheese making sound easy to try - which it is.
- Making Great Cheese At Home by Barbara Ciletti
All three More...
Mar 21, 2011
Emma
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She really is the cheese queen - but some of the recipes don't match to the recipes on her website, creating confusion as to which version to use, and I wish the book had more pictures (which is why I mainly use the website). There are some recipes that are lacking in detail, and I end up referring to her website for clarification. Good book, could be better. Will be more useful when I get out of the beginning stages, perhaps?
Jan 12, 2009
Bill
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This is a great book on how to make cheese! Outstanding starter book on cheesemaking! My only complaint is that her enthusiasm for making cheese lead the reader to make cheese more difficult than there experience should allow. Specifically, making hard cheeses requires commitment to following her recipes EXACTLY; when it says raise the temperature 2 degrees every 5 minutes for 30 minutes, she means it!
Jan 09, 2012
Elie
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I am going to really enjoy learning from Carroll's in-depth instructions for making cheese, since I have access to raw goat and cheese milk (which I intend to pasteurize...). Still, I didn't realize that it was so kit-based, or that I'd need so many special-order starter cultures to make at least 80% of them, and this--since I live in West Africa, without postal mail--is disappointing.
Jan 04, 2009
Linda
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Love it. Anyone can make cheese and you don't necessarily have to have a cow. Soft cheeses (cottage cheese and ricotta) are easy for beginners but there is a 10 minute mozzarella recipe that is superb. Haven't gotten up the gumption to make hard cheese yet but when the cow calves next, I'm in.
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Sep 13, 2010
Carrie
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It might be a stretch to call a book on cheesemaking a cookbook, but it's definitely a fun read, and has inspired me to (Semi-successfully) make my own cheese. I made the 30 minute mozzarella and it came out pretty well, but I don't think I let it set up firmly enough. I'm ready to try again!
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Jun 30, 2010
K
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Great resource for a nascent interest. Ricki's instructions are clear and easy to follow, and her discussion of the history and process of cheese making manages to be both interesting and funny, which I'm sure was no easy feat. Very accessible, I think we will buy this.
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Apr 03, 2008
Taylor
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I have a new hobby. Inspired by Barbara Kingsolver's chapter on cheese making in Animal, Vegetable, Miracle, I checked out the "Cheese Queen" Ricki Carrol. My own little pound of Queso Blanco is safely in the fridge awaiting dinner. I'm totally hooked.
Carrol's style of writing is straight forward and enjoyable, her instructions are good (though I wasn't sure how long to wait for the "curds and whey to separate", and I think the result is wetter cheese than I wante More...
Carrol's style of writing is straight forward and enjoyable, her instructions are good (though I wasn't sure how long to wait for the "curds and whey to separate", and I think the result is wetter cheese than I wante More...
Jan 14, 2010
Ann
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This is the cheesemaker that Babara Kingsolver visited in Animal, Vegatable, Miracle. It is and easy to follow book and we have had complete success with our cheesemaking!
Mar 19, 2011
Kimberly Ann
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I just made the 30 minute mozzarella! It really does take 30 minutes, is yummy and so fun to watch the process.
Jan 23, 2011
Becky
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lots of fun things to try, but it certainly seems like so many variations on essentially the same thing.
Feb 13, 2009
Kelly
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I make my own yogurt now, and it's delish! And I've tried the mozarella, but the milk I used didn't turn out quite right. This book is great for giving you all the info you need to get started and to also helps get over the initial hump of "I couldn't possibly do that!" I think that I will probably only ever make a few of the simpler recipes out of this book, but there are enough recipes in here that I could work my way up to cheese artisan some day, no doubt. Also for the science geek
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Jan 27, 2010
Ida
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Haven't actually made cheese yet...but I'm all read up and ready to go! :)
Aug 16, 2008
Jennifer
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I have a number of soft cheeses such as ricotta, cottage cheese/farmer's cheese and paneer in my homemade cheese arsenal but this book delves even deeper.
This book covers ingredients, equipment and technique followed by how to make a variety of cheeses from soft, hard, italian, whey, bacteria-and Mold-Ripened cheese, Goat's milk and even a section about how to make butter, ghee and buttermilk (among other items).
Thirdly, this title covers how to serve, enjoy and cook with che More...
This book covers ingredients, equipment and technique followed by how to make a variety of cheeses from soft, hard, italian, whey, bacteria-and Mold-Ripened cheese, Goat's milk and even a section about how to make butter, ghee and buttermilk (among other items).
Thirdly, this title covers how to serve, enjoy and cook with che More...
Aug 12, 2008
Melinda
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We are using this book right now to experiment with raw milk. Today we learned our first lesson -- if the recipe gives you temperatures in farenheit, it is best to use a thermometer that is calibrated for farenheit. We accidentally used a centigrade thermometer and got the milk fairly hot! Alas. But so far our queso blanco smells good and brief tastes have been yummy.
This book seems to be "the cheese-maker's Bible", and I would agree. All questions we had were answered More...
This book seems to be "the cheese-maker's Bible", and I would agree. All questions we had were answered More...
Apr 13, 2009
Marilyn
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I have not made any cheese yet but this book certainly is making me think about it.
Sep 15, 2007
Cristin
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Ok, maybe there is something in the water up here in Portland that makes you want to get in touch with nature -- but after reading 'Animal, Vegetable, Miracle' -- the urge to learn from the cheese lady was too irresistable. Try the '30 minute mozarella' recipe. Yes, you can make great mozarella cheese in 30 minutes, no kidding! It is also a good lesson about our milk supply. Have you noticed to increase of milk that is ultrapasteurized? Do you think this is a good thing? Think again...
Jul 21, 2008
Erin
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This cookbook is really amazing because it tell you how to do something I would never dream of doing myself - until now! I actually made mozzarella! The information is presented in a format that even a complete beginner can understand along with stories from actual professional cheese makers. I have enjoyed reading it as a book and not just using it as a cookbook.
Apr 10, 2008
Michelle
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This is a great reference to make all kinds of cheese at home--everything from sour cream and yogurt to mozzarella, cheddar and swiss. Great book with lots of fun recipes that are pretty easy to do at home. I have made mozzarella, yogurt, ricotta, and cream cheese from her recipes. Yum.
