Product Description

Over 10,000 years of cheese making (plus butter and yogurt making) wisdom is contained in this bulletin. Outlines in detail everything you need to know - from equipment and ingredients, to pasteurizing your own milk, to great recipes for fresh, wholesome, delicious dairy products you make right in your own kitchen.

Product Details

• Amazon Sales Rank: #3545 in Books
• Published on: 2003-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 32 pages

About the Author
The co-founder and owner of New England Cheesemaking Supply in Ashfield, Massachusetts, Ricki Carroll learned cheesemaking in England. Her company has been supplying home cheese makers since 1978, with the goal of providing people with all the equipment and information needed to enjoy this most delicious of hobbies. Ricki teaches cheese making workshops around the country for beginners and advanced hobbyists alike, leads cheese making tours to Europe, and is a member of the American Cheese Society. Her book has become a classic reference.

Customer Reviews

Not the Book You Need to Learn to Make Cheese
While making cheese at home may be the author's passion and gift, writing about it and laying out instructions for the uninitiated is clearly far out of bounds for her. I'm glad to have found that she (and her mission) exist, but this book as well as the others of hers I've purchased don't impart the strict details required to make cheese successfully. I've learned much more from "And That's How You Make Cheese," "Practical Cheesemaking" and "Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen."

Specifically, her work leaves out vital information, either assuming you know it or simply overlooks imparting it in the text. You can't learn to make cheese from a mere 30 pages unless you're already beyond the need for the book. To be successful yourself, see one of the titles I've previously listed.

Falls sort on Butter and Yogurt!
This is a great resource if you are wanting to make cheese! Techniques, ingredients, recipes ande quipment in a consise and straight foward easy to read style.

However this was recommended to me when I purchased my butter churn from Lehmans. Love their butter churn. There is one butter recipe ( the shake/quart jar method) that takes up a paragraph on the second to last page and the last page has a yogurt recipe. I think the title of the book is misleading.

Nice little book for the price
Nice little book for the price. This is a good book if you are interested in making traditional cheese from scratch, it is not a good book for those interested in making yogurts or yogurt cheeses.