If you are a cheese lover, you will enjoy this book. Whether you learn to make your own cheese, or just purchase this lovely book to read and enjoy. The images contained in this book are warm, interesting, and very appetizing.

Home Cheese Making is full of recipes for making several kinds of cheese, their flavors and information on how to serve them. Starting with the simpler recipes may be best, then go from there.

The book is wonderfully laid out.
You will find details to further your education in the history of cheese making.
Chapters on the ingredients, technique and equipment you will need.
The different kinds of cheese, fresh, soft and semi soft, hard and semi hard, goat cheese, whey cheese and blue cheese each are explained in their own chapters.

Soups, salads, side dishes, Desserts and Drink recipes are included. All paring or using the featured cheeses. They look and sound delicious.
You will find suggestions throughout the book. One of these suggestions is to keep good records when making your cheese. That way you will know what did or did not work.

There is a troubleshooting section, if things don't turn out as well as expected. Also, they list the Home Cheese Making website address for further help.
I have made homemade yogurt. It was delicious and easy to make. I can't wait to try making my own mozzarella.

I received a copy of this book from Storey Publishing through NetGalleys. The opinions expressed in this book are my own.

There are some how-to books that are so detailed and well written that they achieve an unexpected result in me -- they convince me I definitely do not want to learn to do whatever it is they're teaching even though I thought I did. This book had that effect on me. After reading it, I don't have any interest in modern cheese making.

I was curious about the book for two reasons:

1. I have a friend with a cow who has shown me her homemade (easy) mozzarella cheese that she makes from her milk. It's tasty and easy, and I was interested in learning how to make some fresh cheese from the fresh milk I buy from her.

2. I have been really interested in learning how to make non-dairy cheeses, and was hoping (but not expecting) that this book might have a short chapter on those.

I know now that this isn't really the book for finding easy cheese recipes for the novice cheese maker who just wants to dabble. It also doesn't include any non-dairy cheeses (as I said, I didn't really expect it to).

This book is incredibly thorough. You learn the history of cheese making, all the equipment and ingredients required, every kind of animal you can get milk from and the composition of their milk, and step-by-step directions for making a wide variety of cheeses.

There are some pictures, but not a photo of the majority of the cheeses.

The recipes are definitely of the modern variety. While the author talks about how cheeses were made traditionally, all the directions are for modern cooks -- typically with pasteurized milk, lots of equipment, and purchased additives.

They are also VERY detailed and complicated. While there are some simple recipes, even the recipes that I already knew that are simple are less simple in this book. It's very "fiddly" -- get these exact things, cook to this exact state, add this, do this, press at this weight for this many minutes and then this weight for this many minutes and then this weight for this many minutes and then age at this humidity for this many months and on and on. And that's before you get to the blue cheese section, where she warns you that it's much harder.

I had the same reaction reading this book that I've had reading modern wine and cider books. I make homemade wines and hard ciders and I love doing it the old school way. It's simple, traditional, different every time, and generally delicious. I don't like to add 4 different chemicals and use $100 worth of fancy supplies. I like the old recipes that are charmingly simple and adaptable. I know that the vast majority of folks these days prefer the modern books and directions though, so this will be a book that will be a perfect fit for most people.

This will be an invaluable guide for those who want detailed instructions to really dive into modern cheese making.

Also included: recipes, cheese pairings, troubleshooting guide and much more.

I received a temporary digital ARC of this book for review purposes.

What a beautiful book with loads of information, lovely photos and mouth-watering recipes.

What I particularly liked about this book is that it uses measures for cultures rather than "use a packet of culture"., I find it so frustrating when a recipe says use a "packet of" without indication to what measure a packet is!
Each recipe is rated from beginner to advanced, with troubleshooting tips included at the end of the book for when recipes don't go as planned.

I feel this will be my "go to" book when wanting to try a new cheese recipe..

Advanced reading copy provided by Netgalley for an honest review.

Thank you to the author, publisher, and Netgalley for allowing me to preview this book. This is a fun cookbook for those who are wanting to learn how to make their own cheese at home. I have wanted to do this for years, and this finally made it sound like I could give it a go and give me confidence. I cannot wait to use this book myself, and will recommend it to everyone I know! Sounds delicious!

Storey Publishing has such a beautiful array of books and “Home Cheese Making, 4th Edition” is a perfect example. So many people today are choosing to grow their own gardens, make their own fresh food, raise chickens, and have a direct impact on what they consume. “Home Cheese Making” delightfully fits that trend, featuring recipes for 100 homemade selections from fresh to soft, Goat’s milk to blue, and more.

Widely acclaimed as “the Cheese Queen,” author Ricki Carroll has guided thousands of home cheese makers and inspired the growing popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated 4th edition offers 35 new recipes, with color photography of step-by-step techniques, and new profiles of contemporary cheese makers. Additions reflect the broader cheese choices available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are also included for cheese plate condiments and classic cheese dishes. For those wanting to make their own delicious cheeses, Ricki Carroll’s expert advice is most highly recommended, as is this beautiful guide! 5/5

Pub Date 25 Dec 2018  

Thanks to Storey Publishing and NetGalley for the review copy. Opinions are fully mine.

#HomeCheeseMaking,4thEdition #NetGalley

I really enjoyed this book -- from the design and photos, to the information and recipes. I have to admit to sill being intimidated by making some recipes (I"ve gotten as far as ricotta), but I have a bit more confidence with this book. I appreciated the diagrams (Parts of a Cheese Press, Smoker) being such a visual learner. It's such a great book for beginners, for those interested in the cheese process, and as a resource.

This is a perfect go to guide for someone like me who has never made their own cheese before, but is keen to try. The author breaks down and explains the differences between various ingredients in terms of quality and results. There are pictures throughout and the font/layout is lovely. This would also be great for people who have made cheese at home before, but are interested in getting more in depth and trying different recipes. This piece is highly recommended, I’m glad I read it.

If you want to know how to make your own cheese then this is the go-to-book for all the information required from making to storing cheese properly. I have read a book by this author that was aimed at children and making different cheeses which was very good, so I was pleased to see one that was more aimed at adults and even more cheese to choose from. This book provides so many recipes for making cheese including traditional cheddar, camembert, mozzarella, parmesan, manchego, stilton, ricotta or butter. There are lots to choose from in each section.

The introduction explains the history of cheese making, the different milks available from the cow, goat, sheep and water buffalo, plus milk terminologies, what cultures are required to start the cheese making process, how to colour or flavour the cheese along with the essential equipment needed to get going. The section on how to make a cheese is very detailed explaining all the processes from the making, whether you want to smoke it or perhaps cover it in a wax.

The second section of the book is split into 7 chapters on the different types of cheeses or dairy products that can be made: fresh cheese, soft & semi-soft ripened cheese, hard & semi-hard cheese, blue cheese, goat cheese, whey cheese and cultured dairy products. The cheeses are marked at the top of each recipe as either for a beginner, intermediate or advanced. The hard & semi-hard cheese are generally split by country, so you can make different cheeses that are English, French, Spanish, American or Italian plus a few others.

Further to the cheese making, there is a further section on the love of cheese, which includes: tips & techniques for serving and then recipes using the cheese be it for Breakfast, brunch & bread, Dips, spreads & small bites, Soups, salads & sides, Main courses and Desserts & drinks. This section provides recipes such as ricotta hot cakes, spiced pumpkin soup with paneer croutons, a kale salad accompanied by the Spanish cheese manchego, a three cheese macaroni or a galette made with plum & ricotta.

The cheese recipes provide the ingredients required, but the measurements needed are only listed in imperial (gallons, quarts or cups) and the yield is given as ounces or pounds, and the recipes to accompany the made cheese are also provided in imperial measurements. However there is a handy conversion chart at the rear of the book. The temperatures required when heating the cream or milk are in Centigrade and Fahrenheit.

There is colour photography throughout the book, and it includes step by step instructions in the pictures, along with equipment being used, be it a press or draining through a muslin bag. The recipes of the cheeses themselves have a photograph of some of the cheeses at the beginning of the chapter and the recipes in the love of cheese section come with the occasional photograph showing the made up dish.

Along with a metric conversion chart, the rear of the book provides a glossary of terms and a troubleshooting guide.

A couple of times when I've visited Lakeland in a local town I've seen cheese making equipment on the shelves but not bought it as I've been unsure but with this book to help I'd certainly consider next time I'm shopping there looking at their cheese making equipment again, as this books gives me the confidence to have a go at making a number of these cheeses.

I received this book from netgalley in return for a honest review.

This book explains you all you need to know to make the main sorts of cheeses by yourself at home. This is a great book for anyone attempting learning how to make cheese at home, the instructions and pictures were perfectly accessible

A practical guide to the lost art of cheese making. Includes the history of cheese, the science behind the process, techniques, recipes, and more. Full-color illustrations. I definitely want to go home and make some cheese now.

My review has been posted to Goodreads.

Review has also been tweeted as usual.

Thank you! :c)

This is the perfect Christmas or holiday gift for a loved one. You don't have to know a lot about culinary techniques to enjoy this gorgeous book. All you need is an interest in cheese! (and seriously, if you're not lactose intolerant, then you definitely have an interest in cheese. It's like the food of the gods).

First off: there are recipes for cheese-making in this book (way to be obvious here). I think that for most people, even if they have a lot of cooking experience, would admit that they don't know much about making cheese. Most of us usually buy cheese at the store. But I think it is perfectly wonderful to attempt learning how to make cheese at home. It's a fantastic conversation starter at parties and I'm sure all your guests will be suitably impressed!

If you're a little shy or nervous about making something as unusual as cheese (something most people buy at the store), then don't worry. I thought that the instructions and pictures were perfectly accessible to even non-culinary geniuses. If you're a beginner, you may want to start out with something easier like cream cheese. I can't wait to try out some of the more difficult recipes like goat or blue cheese. I was really impressed at how well-structured the book was (as it made it more accessible to someone without a lot of cheese knowledge). First, it covered basics like the equipment/ingredients/techniques necessary to know before attempting to make cheese. Then it provided lush variety of difference cheese recipes (seriously, there a lot. Even some I hadn't heard of. I didn't know that "whey" cheese was a thing). Finally, the book has suggestions on how to best prepare/serve cheese with other meals.

But even if you're not feeling brave enough to actually follow a cheese recipe, this book is still marvelous to learn about all the different kinds of cheeses there are as it is accompanied with gorgeous photos. Still, I would caution you that this is primarily a book about cheese recipes (not a book about cheese history or anything like that).

In summary, it is a delightful addition to any cookbook shelf and I heavily recommend it to any lover of cheese.

I love cheese and I've always been curious about cheese making. This is a great instruction book from equipment to recipes. Curd nerds unite!

This book explains you all you need to know to make the main sorts of cheeses by yourself at home. The author tells you what utensils and equipment you need to do so and the ingredients to prepare many different cheeses. There are even several delicious recipes at the end of the book to prepare meals, appetizers, desserts... with your favorite cheeses. There is a glossary too. So if you want to become a cheese maker or just do some testing at home, this book is for you.

Here is its table of contents:

PART 1 GETTING STARTED
chapter 1 Ingredients
chapter 2 Equipment
chapter 3 Techniques

PART 2 RECIPES FOR ALL TYPES OF CHEESE
chapter 4 Fresh Cheese
chapter 5 Soft and Semi-Soft Ripened Cheese
chapter 6 Hard and Semi-Hard Cheese
chapter 7 Blue Cheese
chapter 8 Goat Cheese
chapter 9 Whey Cheese
chapter 10 Cultured Dairy Products

PART 3 FOR THE LOVE OF CHEESE
chapter 11 Tips and Techniques for Serving Cheese
chapter 12 Breakfast, Brunch, and Bread
chapter 13 Dips, Spreads, and Small Bites
chapter 14 Soups, Salads, and Sides
chapter 15 Main Courses
chapter 16 Desserts and Drinks
Appendices
Index

Thanks to Netgally for providing me with a copy of this book.

some interesting recipes... I have never tried making cheese before but will refer to this and try several of the recipes. could be a hit.

#HomeCheeseMaking,4thEdition #NetGalley

Awesome! This book is fantastic. The book is a wonderful blend between theory and practice. Ricki added some historical facts around the easy to follow tutorials.

I had never thought of making my own cheese before I came across this book and now I can’t wait to try it out! This book gives very in depth instruction to learn how to make your own cheese at home and it even includes pictures along with the steps. There are a variety of different cheese recipes to try in this book including lemon cheese, cream cheese, and mozzarella. I’m looking forward to getting the supplies I need to give this a try!