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By the Benedictine Nuns of Mont Laurier 88 pages, paperback. For the kid in all of us! Based on the technical experiences of the Nuns of Mont Laurier, Canada, includes info on the properties of goat milk, starter culture, testing acidity, & many recipes for cheese, butter, & yoghurt. This is an excellent account of the making of goat cheeses, including a delicious Camembert. This book is a bit more technically oriented and not for the true beginner, but is a wealth of excellent information.
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