Ebook Free 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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Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

Ebook Free 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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Review

“I just wanted to make edible cheese for my family, but Ricki — with her precise yet engaging recipes — lured me so deeply into the magic and science of cheese making that I have yet to escape, and it’s been thirty-five years.” — Mary Keehn, Founder, Cypress Grove Cheese  “This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most.” — Jill Winger, Author, The Prairie Homestead Cookbook   “Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world’s most complex food in this latest edition.” — Mateo Kehler, Cofounder, Jasper Hill FarmsPraise for previous editions of Home Cheese Making: “[Ricki Carroll] has inspired artisans from the Loire to Las Vegas. She’s the Billy Graham of Cheese.” — Barbara Kingsolver, from Animal, Vegetable, Miracle. “In the beginning, there was Ricki.  In fact, I’m not sure there would have been the revolution we’ve had in American cheese making if not for her.  It certainly wouldn’t have been as far ranging, deep, or fun.” — Clark Wolf, Food Consultant and Contributing Authority to Food Arts magazine “This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” — San Francisco Examiner   “A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” — Jodi Wische, Old Chatham Sheepherding Co.   “For 20 years, I have recommended [Ricki Carroll’s book] …for home cheese making help.  Now Ricki has written an improved and expanded version to serve for the next 20 years.” — Laura Chenel, Founder and President of Laura Chenel’s Chevre, Inc.   “…For anyone interested in learning how to make cheese at home, this book is unquestionably the one they need to have.” — Ari Weinzweig, Co-Founder of Zingerman’s Delicatessen, Ann Arbor, Michigan “A thorough and practical guide.” — Bon Appetit

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From the Back Cover

Ricki Carroll, internationally known as the Cheese Queen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticated palate pleasers such as halloumi, raclette, and gorgonzola. With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream; an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses; and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever. Plus cheese pairing tips and guidance for building the perfect cheese plate!

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Product details

Paperback: 384 pages

Publisher: Storey Publishing, LLC; 4 edition (December 25, 2018)

Language: English

ISBN-10: 161212867X

ISBN-13: 978-1612128672

Product Dimensions:

7.9 x 0.9 x 8.9 inches

Shipping Weight: 2.1 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

6 customer reviews

Amazon Best Sellers Rank:

#36,062 in Books (See Top 100 in Books)

Great and explicetely easy to use book.Plenty of variety of cheeses and very practical recipes. 100% reccomend it.

 The book is put together backwards and upside down. I expected better given the cost

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.

Thanks to NetGalley, I enjoyed a few weeks access to a copy of Home Cheese Making, 4th Edition by Ricki Carroll. I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese, but I can tell you this book is amazing.Part 1 is all about getting started and begins with a short introduction to the history of cheese, before moving to an in-depth overview of ingredients which spans about 21 pages. Chapter 2 is all about equipment needed, and how to sterilise it. Next follows a deliciously long chapter 3 on cheese-making techniques, with lots of clear photos. It includes plenty of helpful directions, definitions, procedures, and ends with suggestions for storing finished cheese properly.Part 2 is contains the cheese recipes, divided into the following sub-sections: Fresh Cheese, Soft and Semi-Soft Ripened Cheese, Hard and Semi-Hard Cheese, Blue Cheese, Goat Cheese, Whey Cheese, and Cultured Dairy Products. This last chapter includes recipes for items such as butter, yogurt, ghee, clotted cream, kefir, labneh, etc.Part 3 is all about how to eat the cheese. Chapter 11 contains tips and techniques for serving cheese including how to create satisfying cheese boards. Chapters 12 through 16 are all recipes that include or complement cheese, from breakfast foods, dips, breads, snacks, soups, salads, main courses to drinks and desserts.For me this was as close to a perfect how-to book as I’ve ever seen. I wish more subjects were covered in the same way Carroll does here. I will probably never make my own cheese, but I loved this book so much I will be buying a copy for myself anyway.

Very informative book. Too in depth for me but a great book for anyone wanting to make there own cheese. There is nothing better than fresh homemade cheese! Get out there and make some cheese! I want to try some and someday I may make some of these. More likely I will try to talk my kids into doing this for me. Thanks to NetGalley, author and publisher for the free digital copy of this book.

Carroll has easily explained the cheese making process, offering recipes for a myriad of different cheeses. I have always been fascinated with the process to make cheese. This book offers a step by step process to make cheese, along with photos to help. Great book.

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses PDF
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Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses PDF

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses PDF

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses PDF

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses PDF