Bundle These 3 Books for
This bundle includes:
Recipes For 50 Cheeses From Artisan Cheesemakers
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 cheesesfrom 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.
By Janet Hurst
160 pages; $19.99 value
200 Easy Homemade Cheese Recipes
200 Easy Homemade Cheese Recipes—From Cheddar & Brie To Butter & Yogurt
Now it’s easy to make artisanal-quality cheeses in your kitchen, using just this book and a few easy-to-find cheesemaking supplies. Illustrated, step-by-step instructions cut out all guesswork about tools and techniques. A whopping 13 recipes call for sheep’s milk only; two call for sheep OR goat; one calls for sheep AND goat milk. The author, a top Canadian artisanal cheese maker, tells how to make the most of her recipes using sheep’s milk. Practically all well-known cheeses are in this book. Also includes easy recipes for yogurt (including Greek-style and Bulgarian), kefir, butter, buttermilk and some great recipes using homemade dairy items.
By Debra Amrein-Boyes
381 pages; $24.95 value
The Home Creamery
Make your own fresh dairy products! Easy recipes for butter, yogurt, cream cheese, sour cream, Ricotta, and more!
Simple, step-by-step instructions for making sour cream, buttermilk, créme fraîche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There’s nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.
By Kathy Farrell-Kingsley
214 pages; $16.95 value