Home-Made Cheese: From Simple Butter, Yogurt and Fresh Cheeses to Soft, Hard and Blue Cheeses, an Expert's Guide to Making Successful Cheese at Home: Artisan Cheesemaking Made Simple

This book is extensive, detailed and worth your money however, this does not cater for a UK new home cheese maker. The quantities are somewhat odd as well. The milk volumes are unrealistic for new home makers. Example being Feta cheese. It calls for 11.4 litres. The average new home makers are not starting out with anything more than 4 to 8 litres at most. You also need some serious space and pot size. In addition, 11.4? Why not 11.5 for ease? The Rennet volume is 2.9ml. Honestly why not keep things simple. Why wouldnt you create a simple even volume recipe. For example only: The Rennet volume is 2ml, 2.5ml or 3.ml. Why not 10 litres milk for easy measure. The recipe also calls for starter cultures when yogurt is a simple and easy alternative not mentioned. Again feta, you can simply use yogurt rather than R704. Its really hard to follow a recipe and trying to downscale the quantities for simplicity. Feta calls for 11.4lts of milk and one pack of R704. Checking uk suppliers for the culture they say one sachet works upto 8 litres only. So I still need to calculate another sachet for 11.4 litres or make just the 8 litres. You then have the issue of calculating the rest of the salt and other ingredient volumes for less. Although detailed and really well presented book this isn't for a new maker. YouTube maybe an easier and free way to learn. This book is aimed at American kitchens with a maker of some experience.

Good book to learn from

I enjoyed this book, and it has an extensive collection of recipes and background knowledge. Major downside though: absolutely all of them rely on measuring Ph for know when to take certain steps, and that is HARD. For an amateur home cheesemaker, I find it just isn't feasible, which makes this really quite difficult to actually use without some really expensive kit.

The cookery book (which was pre owned) was in excellent condition and with a prompt delivery. I’m very pleased with the book

Good

It's OK but the timings for a lot of the products are wrong.

Having considered many available books on cheesemaking, picked this one...it is aimed at the home cheesemaker but is technical enough to take you to the next level. Cheesemaking = my new obsession.

Perfect, plenty of recipes and information.

Love the veraity of recepies, easy to follow, good resolts

I'm so impressed, book starts, like a masterclass course, starting with how to make yogurt and paneer, then on to cheese. I have saneen goats, new to dairy, and this book boosts my confidence. I'm very happy, thank you to the seller, and of course the author!

Great book

As someone who is looking into the idea of homemade cheese this is the perfect start. Book has alot of information and can't wait to try out some of these recipes.

Amazing book beginner to experts ! Just what I was looking for