Books: Home Cheese Making

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Facts

Author: Ricki Carroll
ISBN: 1-58017-464-7
Paperback: 278 pages
Publisher: Storey Publishing

The Back Cover

The 3rd Edition of the Classic Reference, Now Better Than Ever!

75 recipes for cheese – 25% more than in the previous editions
Recipes for dairy products, including crème fraiche, sour cream, and yogurt
60 recipes for cooking with cheese
Plus tips from cheese makers and lots of "cheesy" lore

Excerpts from Foreword

To guide milk into cheese is a heady experience. Yet that is the very opportunity Ricki is giving all of us with this book. I have no doubt that after you start reading Home Cheese Making, you won’t be able to stop yourself from imagining which cheese you’re going to make first, which milk you’re going to make it from, and even how to fashion a place to age it. – Laura Werlin

Excerpt from the Preface

I take great pleasure in having participated in the renaissance of artisanal cheese making in the United States over the past two decades. It has been thrilling to watch people take their cheeses from the kitchen to the Winners’ Circle at the American Cheese Society and other prestigious competitions. Although only a small percentage of cheese makers aspire to that level of commercial cheese making, this book will enable everyone to have fun making delicious cheeses. You will surely become a winner within your own circle of family and friends.

This book is written with the beginner in mind, to show that it’s possible – even easy – to make cheese at home. It’s a wonderful family activity and makes a great science lesson. The recipes here are a "grate whey" to learn this traditional art and perhaps to begin traditions of your own. For those who approach cheese making as a hobby or an occasional activity, you’ll find plenty of recipes and enough technical explanation to ensure success.

I hope to increase awareness and appreciation of cheese and cheese making. Even if you make cheese only once, you’ll have a greater respect for this ancient art. The next time you purchase artisanal cheese, you’ll realize how much passion went into that log of fresh chevre, wheel of Brie, or wedge of Cheddar. It will also remind you of how important it is to support farmhouse cheese makers (those who make cheese with milk from their own farms) and other small-scale farmers, who steward some of our most valuable land.

Cheese making involves some fascinating science, but it is the myriad variables in milk that lend uniqueness to the final product. Climate, humidity, pasture type, breed of animal, time of year, and subtle differences in how a cheese maker handles the milk all contribute to produce a range of distinctive cheeses. Although you may not have access to a wide variety of milk, your art will develop from experimenting with time, temperature, and milk brands that you purchase from the grocery store.

This new edition includes many more recipes, tips, and recipes from cheese lovers, stories about cheese makers, and little cheesy tales – all in keeping with my belief that cheese making is fun. Once you understand the basic process, try some of the recipes that have trickled in from my customers over the past 25 years. They have been passed down through generations and appear as I received them in the recipe boxes throughout this book. Above all, don’t be afraid to experiment. I have demystified the process for you, leaving in the fun and excitement of making this culinary delight at home.

Ricki Carroll