And That's How You Make Cheese!

Overview

With almost thirty easy-to-follow recipes and complete instructions, And That?s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and then follow the recipes to make it yourself without additives, preservatives or chemicals. And That's How You Make Cheese! covers ingredients, has recipes for ...
See more details below
Paperback
$11.23
BN.com price
(Save 6%)$11.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (14) from $1.99   
  • New (5) from $10.05   
  • Used (9) from $1.99   
Sending request ...

Overview

With almost thirty easy-to-follow recipes and complete instructions, And That’s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and then follow the recipes to make it yourself without additives, preservatives or chemicals. And That's How You Make Cheese! covers ingredients, has recipes for soft cheeses, hard cheeses, whey cheeses, goat's milk cheeses, and bacterial and mold ripened cheeses. Recipes that are thoroughly explained and photo illustrations help make it easy. Your family and friends deserve the best and now you can give it to them with And That’s How You Make Cheese!
Read More Show Less

Editorial Reviews

Gourmet Sleuth
This is probably the best book to start with for a beginning cheese maker.
Fias Co Farm Online
This is a good, easy to understand book. The recipes are clearly laid out.
Read More Show Less

Product Details

  • ISBN-13: 9780595177097
  • Publisher: iUniverse, Incorporated
  • Publication date: 4/2/2001
  • Edition number: 1
  • Pages: 152
  • Sales rank: 341,195
  • Product dimensions: 5.00 (w) x 8.00 (h) x 0.35 (d)

Table of Contents

TABLE OF CONTENTS INTRODUCTION
A SHORT HISTORY OF CHEESE
INGREDIENTS
SUPPLIES AND EQUIPMENT
THE ART OF MAKING CHEESE
PREPARING YOUR OWN STARTER CULTURE
LET'S GET STARTED
SOFT CHEESES
Queso Blanco
Chevre
Cream Cheese
Neufchatel
Cottage Cheese
Mozzarella
Whey Ricotta
Cream Ricotta
Mascarpone

HARD CHEESES
Meunster
Cheddar
Sage Cheddar
Hot Pepper Cheddar
Gouda
Hot Pepper Gouda
Feta
Monterey Jack
Pepper Jack
Colby
Romano
Parmesan
Swiss
Caraway Swiss

MOLD AND BACTERIA RIPENED CHEESES
American Brick
Camembert
Gorgonzola
Blue
Stilton

SOURCES OF CHEESEMAKING SUPPLIES
INDEX

Read More Show Less

Introduction

INTRODUCTION

This book was written for the millions of people who share the same belief that homemade items are much better than store-bought. For those who believe that their family and loved ones should enjoy only the best, freshest foods without additives or preservatives. For those who enjoy not just a cup of coffee; but a freshly ground cup of espresso from their kitchen. Those that love bread enough to spend hours preparing a fresh loaf straight from their oven. Those who appreciate good drink enough to try their hand at making their own perfect batch of beer or family wine. Those of you who appreciate the art of food, are not satisfied with mass produced grocery items and want to spend time preparing only the best for their friends and family.

Throughout history, cheese has been one of the most important and nutritious foods that humans have ever consumed. Cheese making was a family affair where cheeses of all kinds could be purchased from local farmers and made fresh in the kitchen. Recipes were handed down through the generations like heirlooms. Cheese making was not just a convenient way to store the nutrition from surplus milk; it was an art form in itself. Unfortunately, the Industrial Revolution all but exterminated these traditions as millions moved to cities and the left their cheese recipes behind. It takes just as much time to make three pounds of cheese in a kitchen as it does to make 3,000 pounds in a factory. In an age of efficiency, the factories won by churning out tons of processed cheese.

This book will introduce you to the delicious world of homemade cheeses. With just a small amount of elbow grease and just a few pieces of inexpensive equipment, your whole family will enjoy fresh and aged cheeses made with all the love and care that good food brings. Enjoy!

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 16 Customer Reviews
  • Anonymous

    Posted September 5, 2003

    A great way to try a new hobby!

    This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own. It was fun, interesting and everything has come out great. I cannot believe that with just regular kitchen items, I was able to make a Gouda and age a real BLUE cheese. It's not as hard as you'd think and the results are amazing. Give it a try and you'll be making all sorts of cheeses and variations. The book was clear, concise and explained everything well enought for the complete beginner. Just follow the instructions and you'll make a wonderful cheese for just a little more than the cost of plain milk from the store. Recommended!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 24, 2001

    Best choice

    I purchased three books on making cheeses at home and this one is your best choice. While all had their good points, this book was the most complete and easy to follow. The recipes are step-by-step. You could actually start off with one of the harder cheeses without any practice and it would come out great with this book. Give it a try.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 21, 2003

    Easy, Fun and Delicious!

    Just try it! This is something you can do at home with what you already have in the kitchen. It was interesting, fun and everything has come out delicious. You and your friends will be surprised at the results!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 17, 2003

    Fun & Informative

    I always loved cheese, saw this book and thought I'd give it a try. Well, I was surprised at how well everything came out! It was easier than I thought and the author seems to really enjoy the subject. I even had my kids try some of the easier cheeses. They thought it was the neatest thing to see milk turn into cheese.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 1, 2003

    Great for beginners and the experienced!

    I recommend this book because it has a lot of different cheeses, both hard and soft and mold and bacteria ripened cheeses like Blue, Stilton, Camembert and my favorite - Gouda. It was wonderfully creamy with a great flavor. The book tells what items one needs and how to use things you already have in your kitchen. Includes recipes to make homemade starter.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 5, 2002

    Fun and interesting

    Curious about how cheese is made? Order this book and make it yourself. Sure, some chesses take a while, but most are ready right away. Fun, delicious and great for kids. They love to see milk turn into cheese right before their eyes. I've even done this at the elementary school I work at. The kids love it.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 21, 2012

    Cheese is awesome

    Whoever says cheese is bad is just wrong in so many ways.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 16, 2005

    Yummy

    I am in no way an expert and got this book to just give it a try. So far I have made at least 6 or 7 cheeses, all with great results. You will really notice the difference in fresh made cheese. It's less expensive than buying it in the store.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 14, 2003

    Fun to do!

    Found this book and thought it would be interesting... it was! Fun too. Everything came out wonderful. Highly recommended! Give it a try, your friends will never believe you actually made this.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 24, 2001

    Great little book

    I purchased this book just a few weeks ago (on another site, there was no description here yet) and wanted to leave a review here too. This is a wonderful little book for both the beginner and experienced cheese maker. I have made several of the easier cheeses and have a Gouda aging right now. Everything came out great the first time (I'll let you know about the Gouda later). One of the other cheese making books available has recipes that are tricky to follow if you are a novice, sometimes outright confusing. The recipes in this book are easy to follow and are explained at every step.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 25, 2001

    HomeMade Cheese - YUMMM!!!

    I got this book last week and really enjoyed reading how easy some cheeses were to make, I never really thought about making my own cheese, now I am trying to make my first easy to make cheese - Chevre! Then I will go onto a moderate cheese! Sounds like Fun

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 30, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 16, 2009

    No text was provided for this review.

  • Anonymous

    Posted October 14, 2008

    No text was provided for this review.

  • Anonymous

    Posted January 25, 2010

    No text was provided for this review.

  • Anonymous

    Posted November 20, 2009

    No text was provided for this review.

Sort by: Showing all of 16 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)