Here is everything you need to know to make cheese at home! Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chévre as well as advanced, step-by-step, how-to advice on the use of molds and aging your cheeses—from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow’s, goat’s, or sheep’s milk. Author Janet Hurst is a twenty-year veteran home cheesemaker and educator as well as a goatkeeper. Plus, twenty established artisanal cheesemakers share their hard-won advice, recommendations, and favorite recipes.
| Homemade Cheese |
978-0-7603-3848-3 |
160 pages |
$19.99 |
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