Making Cheese, Butter & Yogurt: Storey Country Wisdom Bulletin A-283

Storey's Country Wisdom Bulletin

by Ricki Carroll, Phyllis Hobson

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Genres: Cookbooks, Nonfiction, Cooking, Food

32 pages, Paperback

First published December 1, 2003

Reviews

[Fredrick Danysh]

This is a brief guide detailing the procedures for making hard and soft cheeses, butter, and yogurt. The making of sour cream is also covered. This a good introduction for the beginning home cheese maker.

[Russell Yarnell]

For a guide published in 2003, it was a great amount of information in a single booklet. Today, there is a ton of information that lets you dive into specifics. Overall, it was well presented and good to follow up.

[Lauren McColloch]

Short and to the point

As another reviewer stated, this will get you on your way and help you decide if you really want to get into cheesemaking.

[Ashlyn Cox]

Really solid info that makes the process seem easy though time consuming. Probably not a hobby to get into right now, but would be a great reference to pick back up when I am ready

[Kelly Knapp]

I already knew how to make butter and have taught my Sunday Schoolers how to make butter. This book shows you ways to make bigger recipes.

I was amazed to find how simple it is to make sour cream and yogurt, but am most surprised that cheese is so simple. Sure, you need two people to ensure a good outcome, because the two pots must be stirred while the blender is in use, but if you have a great spouse who is handy, you can come up with self-stirring pots.

I am very interested to see if I can make cheese.

[Arlian]

This pamphlet is more about making cheese than making yogurt or butter. It's simple and easy to follow. It's best suited for people who are curious about how to make cheese but aren't sure they will want to continue, and thus don't want to make a big investment in terms of time or equipment. Is this the most comprehensive book on cheese-making ever written? Well, no, but it's a pretty great one considering the price and the size.