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Artisan Cheese Making at Home Artisan Cheese Making at Home book, Artisan Cheese Making at Home, mary karlin, cheese Recipes, Beginners Cheese Making, making cheese at home, how to make cheese, home cheese making

Artisan Cheese Making at Home (B33)

3.33 stars, based on 6 reviews
Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic...
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Reviews 1-6 of 6

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From: Alaska
I really like the different recipes in this book, some that aren't covered in Ricki's book. I love the pictures, I am inspired to make new things by pictures. However, if you buy this book, go to her website and print off the revisions. There are many recipes in here with mistakes in them, some very minor, some... not so much. Good book idea, needs some work. On the positive side, I emailed the author about a recipe and she emailed right back. Unfortunately, it was too late to save my cheese. Oh well, it's not like I haven't ruined other cheeses on my own.

Another Great Book

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Pros:
  • Beautiful Pictures
  • Easy directions
  • Great backgrounds about the cheeses
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From: Wisconsin
<p>I started with Ricki's book and as my confidence grew I added this to my collection. Beautiful pictures and easy to follow directions has allowed me to expand the varieties of cheese I can make. I highly recommend this book to anyone who is serious about making good cheese. A perfect second book to go with Ricki's Cheese Making Book.</p>

Beautiful book

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From:
I love the look of this book - the pictures make my mouth water! There are tons of unique and different cheeses in this book and the reason I am giving it only 4 stars is because I haven't been motivated to try any of the recipes yet - they seem a bit more complicated than the other book I have. That said, once I have more experience making different cheeses, I can't wait to try some of the more elaborate ones in this book!

Corrections on author's website for this book

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From: Fayetteville, AR
This is a beautiful book - lovely photos and great creative ideas. My chief complaint is that there are a number of edits and addenda to recipes in this book which I stumbled across on the author's website. TAKE NOTE!

http://www.artisancheesemakingathome.com/pdfs/ACMH-CORRECTIONS.pdf


Grain of Salt

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Pros:
  • Wide Scope of information
Cons:
  • Dont trust recipes
From: Canada
The book has a lot of good information, some of the recipes need to be taken with a grain of salt.



When making Cambozola, recipe calls to add Candidum and Roquefort to the milk with the culture. Candid will prevent Roquefort from growing.



When making Gouda, book calls for brining warm pressed cheese. This will cause the cheese to take in too much salt.

Useful

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From:
I haven't used this book much, but when I have it's to find an alternative recipe from my usual book. Very handy to have for broadening my horizons.

Reviews 1-6 of 6