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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Ratings:
285 pages3 hours

Summary

A beginner's guide to cheese making written by an expert with the complete novice in mind. Easy recipes that anyone can learn Make your own ricotta, kefir, chevre, gouda, mozzarella, colby, parmesan, roquefort and much more. Learn to make classic cheeses one recipe at a time. Transform milk into amazingly delicious, safe, nourishing and beautiful cheese and dairy products. Uses a natural, real-life approach to learning. Completes the missing link in cheese books by providing beginners with a beautiful and useful visual documentation of techniques and process steps. Accurate, easy to read, well-organized and well-illustrated with detailed photographs. Includes fun, historical connections and nutritional tidbits. Special sales potential with food and cooking stores, dairy and cheese making suppliers and specialty grocers.

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