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    You are in: Home / Community Forums / Community Cafe / Cheese book?
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    Cheese book?

    Zeldaz
    Sat Jan 26, 2013 11:39 am
    Food.com Groupie
    I just ordered a cheesemaking kit on Etsy, it includes 3 booklets, but I'm wondering if anyone here has a favorite book on the subject that they can recommend.
    Dee514
    Sat Jan 26, 2013 2:53 pm
    Forum Host
    Homemade Cheese by Janet Hurst has a bunch of good recipes. I think Ricki Carroll (NECS Co) has a cheesemaking book out too.

    I usually buy my cheesemaking supplies (cultures, etc) from the New England Cheesemaking Supply Co in Deerfield, Ma., unless I happen to be in Vermont in which case I get what I need from a local dairy farm.
    Zeldaz
    Sat Jan 26, 2013 9:10 pm
    Food.com Groupie
    Thanks, Dee, I'll look for those.
    Toadflax
    Sun Jan 27, 2013 6:51 am
    Food.com Groupie
    http://www.amazon.com/200-Easy-Homemade-Cheese-Recipes/dp/0778802183/ref=sr_1_1?s=books&ie=UTF8&qid=1359287001&sr=1-1&keywords=200+cheeses

    I think this is the best book on cheesemaking out there. I make an excellent parmesan from the recipe in this book. Fromage blanc is super simple and delicious.
    Zeldaz
    Sun Jan 27, 2013 3:27 pm
    Food.com Groupie
    Added to my list, thanks!
    Kathy228
    Sun Jan 27, 2013 4:30 pm
    Food.com Groupie
    Here's a great website. You may find some good books mentioned or for sale. There's lots of cheese making information; tips, troubleshooting, ordering kits, etc.

    http://www.cheesemaking.com/

    I visit her website for the kefir information. The only cheese I make is kefir cheese, panir cheese, cream cheese, mozz., just the fresh cheeses which don't require a great level of expertise. Someday I might get adventurous and try making a blue cheese or some other aged cheese.

    Good luck Zeldaz. You next step is getting a goat to make goat cheese. icon_wink.gif
    k
    Dee514
    Sun Jan 27, 2013 4:38 pm
    Forum Host
    Kathy228 wrote:
    Here's a great website. You may find some good books mentioned or for sale. There's lots of cheese making information; tips, troubleshooting, ordering kits, etc.

    http://www.cheesemaking.com/

    I visit her website for the kefir information. The only cheese I make is kefir cheese, panir cheese, cream cheese, mozz., just the fresh cheeses which don't require a great level of expertise. Someday I might get adventurous and try making a blue cheese or some other aged cheese.

    Good luck Zeldaz. You next step is getting a goat to make goat cheese. icon_wink.gif
    k


    LOL Kathy,
    That is Ricki Carroll's New England Cheesemaking Supply Co web site. That is who I buy my supplies from. I suggested both Ricki and Janet's books to Zeldaz.
    icon_smile.gif
    Do you get your supplies from NECS Co too, Kathy?
    Kathy228
    Mon Jan 28, 2013 7:28 am
    Food.com Groupie
    Dee514 wrote:
    ...Do you get your supplies from NECS Co too, Kathy?

    Hi Dee,
    I visit most websites pertaining to kefir. I can find great new information and excellent tips on every one.

    I got my kefir grains somewhere else. There really are no other supplies needed to make kefir. Ditto with making its lebnah cheese. I really like reading about it and seeing what I can do to improve my product.

    And I love cheesemaking.com - she's made me want to try making aged cheese.

    So you are a cheese maker Dee? What cheese do you do best?
    k
    Dee514
    Mon Jan 28, 2013 4:02 pm
    Forum Host
    Being Italian, of course I make mozzarella and ricotta using thermophillic culture and citric acid (not lemon juice/vinegar), and mascarpone (with tartaric acid).
    I would love to get back into making my own Romano, Parmesan, provolone and Brie again, but I can't talk hubby into making me a cheese press. Decades ago when we lived in NJ, I tried my hand at making the "pressed" cheeses with reasonably good results - using an old wine press, LOL.
    After I moved to upstate NY in the early '80's, it was difficult to find a nearby supply of raw milk. By the early 90's there wasn't any raw milk to be had locally, so I pretty much gave up cheesemaking. I still make the soft Italian cheeses around the holidays, or special occasions, and for particular recipes. In recent years there are new sources for raw milk that have sprung up in my area, so I'm toying with the idea of making cheeses again, but only if DH will make me a press.
    Dib's
    Wed Jan 30, 2013 6:39 am
    Food.com Groupie
    Dee514 wrote:
    In recent years there are new sources for raw milk that have sprung up in my area, so I'm toying with the idea of making cheeses again, but only if DH will make me a press.


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