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Cheesemaking Made Easy: 60 Delicious Varietiesby Ricki Carroll
Synopses & Reviews
Make your own cheese! Cheesemaking pros Ricki Carroll and Robert Carroll provide step-by-step instructions for making delicious and nutritional cheese at home — easily and inexpensively — beginning with the very first batch.
Cheesemaking Made Easy gives you a wealth of information on types of cheese as well as precise, foolproof instructions. Here are just a few of the varieties included:
-- Soft cheeses - cream and cottage cheese
-- Hard cheeses - chedder and Gouda
-- Whey cheeses — ricotta
-- Goat's milk cheeses - feta
-- Mold-ripened cheeses - Stilton
-- Quick cheeses - Fromage Blanc
Cheesemaking Made Easy explains what equipment is required and deals with all aspects of the process, including preparing a starter culture, using rennet properly, controlling temperature, and coloring the cheese.
Easy-to-follow format includes photographs and illustrations, charts, a glossary, a troubleshooting guide, and a resource section that lists equipment vendors and newsletters related to cheesemaking.
This updated edition includes equipment lists, step-by-step instructions, and a troubleshooting chart.
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.Robert Carroll is a veteran cheesemaker who founded the New England Cheesemaking Supply Company with his brother Ricki. Their book, Cheesemaking Made Easy, is considered a valued reference for fellow cheesemakers. Robert lives in Massachsetts.
Table of Contents
EQUIPMENT YOU WILL NEED
INGREDIENTS AND HOW TO USE THEM
GOAT'S MILK CHEESES
BACTERIAL AND MOLD-RIPENED CHEESES
What Our Readers Are Saying
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