---
product_id: 48153130
title: "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"
price: "€ 47.65"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.nl/products/48153130-home-made-cheese-from-simple-butter-yogurt-and-fresh-cheeses
store_origin: NL
region: Netherlands
---

# 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

**Price:** € 47.65
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** 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
- **How much does it cost?** € 47.65 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/48153130-home-made-cheese-from-simple-butter-yogurt-and-fresh-cheeses)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

Buy 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 by Paul Thomas (ISBN: 9780754832423) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Very detailed and well put together...However! - 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.
Review: Good informative book - Good book to learn from

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 136,877 in Books ( See Top 100 in Books ) 197 in Cheese & Dairy 11,940 in Home & Garden (Books) |
| Customer reviews | 4.4 4.4 out of 5 stars (156) |
| Dimensions  | 23.8 x 2.69 x 28.45 cm |
| ISBN-10  | 0754832422 |
| ISBN-13  | 978-0754832423 |
| Item weight  | 1.05 kg |
| Language  | English |
| Print length  | 208 pages |
| Publication date  | 30 Sept. 2016 |
| Publisher  | Lorenz Books |

## Images

![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 - Image 1](https://m.media-amazon.com/images/I/41Ew7df-q5L.jpg)
![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 - Image 2](https://m.media-amazon.com/images/I/41hCZHMdp3L.jpg)
![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 - Image 3](https://m.media-amazon.com/images/I/511k8cQqfoL.jpg)
![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 - Image 4](https://m.media-amazon.com/images/I/51cvFkaC1HL.jpg)
![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 - Image 5](https://m.media-amazon.com/images/I/51il7EuKXVL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Very detailed and well put together...However!
*by R***N on 10 January 2026*

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 informative book
*by A***D on 27 March 2024*

Good book to learn from

### ⭐⭐⭐⭐ Great book if you're willing to measure Ph
*by A***S on 27 February 2019*

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.

## Frequently Bought Together

- Home-Made Cheese: Artisan Cheesemaking Made Simple
- The Beginner's Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses
- Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-01-30*