A thorough getting-started section outlines ingredients, equipment, and techniques; part 2 contains the recipes; and part 3, "for the love of cheese," includes advice on making a cheese plate and incorporating cheese into other recipes.

Whole-Milk Ricotta, p. 82 ( )

Thanks to NetGalley, I enjoyed a few weeks access to a copy of Home Cheese Making, 4th Edition by Ricki Carroll. I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese, but I can tell you this book is amazing.

Part 1 is all about getting started and begins with a short introduction to the history of cheese, before moving to an in-depth overview of ingredients which spans about 21 pages. Chapter 2 is all about equipment needed, and how to sterilise it. Next follows a deliciously long chapter 3 on cheese-making techniques, with lots of clear photos. It includes plenty of helpful directions, definitions, procedures, and ends with suggestions for storing finished cheese properly.

Part 2 is contains the cheese recipes, divided into the following sub-sections: Fresh Cheese, Soft and Semi-Soft Ripened Cheese, Hard and Semi-Hard Cheese, Blue Cheese, Goat Cheese, Whey Cheese, and Cultured Dairy Products. This last chapter includes recipes for items such as butter, yogurt, ghee, clotted cream, kefir, labneh, etc.

Part 3 is all about how to eat the cheese. Chapter 11 contains tips and techniques for serving cheese including how to create satisfying cheese boards. Chapters 12 through 16 are all recipes that include or complement cheese, from breakfast foods, dips, breads, snacks, soups, salads, main courses to drinks and desserts.

For me this was as close to a perfect how-to book as I’ve ever seen. I wish more subjects were covered in the same way Carroll does here. I will probably never make my own cheese, but I loved this book so much I will be buying a copy for myself anyway. ( )

A thorough and well-researched book about cheese, cheese making, and the art of fermentation.

Would I use this book as a reference source to make my own cheese? Definitely. Would I use it to start my cheese-making journey? Probably not.

The photos, writing and research spoke to me - this is the book I want in my home library, always at the ready.

At the same time, I found this book complex for new cooks, inexperienced cheese makers, or those who aren't sure where to start with fermentation. The amount of items required overwhelmed me, and while there is instruction throughout sharing what's more challenging and what to tackle first, there's no section or area specifically devoted to "easy" or starter cheeses.

If you're already a cheese connoisseur and want to take your love of cheese to a new level, this is the book for you. If you're starting out on your cheese journey, buy the book, and spend a lot of time on the basics figuring out the simplest start, before venturing into yummy goodness. ( )

Home Cheese Making by Ricki Carroll

This concise, comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home. It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses.

The Chapters of the book:
* Introduction
* Getting Started: ingredients, equipment and techniques
* Recipes for all types of cheese:
- fresh
- soft & semi-soft ripened cheese
- hard and semi-hard
- blue
- goat
- whey
* For the love of cheese
- tips and techniques – serving of cheese
- breakfast, lunch & dinner
- dips, spreads and small bites
- main courses
- desserts and drinks

Various types of milk, their content and best cheeses they make, coagulants (rennin, bacteria and botanical) are discussed, the chemistry and artistry of making cheese along with a visit to various countries and the cheeses they are known for are all in this book and I can see it in my library at some point in the future.

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

5 Stars ( )

I haven't made my own cheese. Yet. But as a cheese-eater and a part-time cheesemonger, this book has really helped my understanding of cheese. Each chapter opens with an overview which details scientific and historic details for a particular type of cheese. This book is excellent at explaining how cheese is made. A warning to people who long to jump right in, most of the recipes require specific cultures, bacterias, rennets or starters ... you won't be able to make them with what you have on hand. ( )