Now that we are successfully milking our cow I have been branching out and reading cheese making books. I have checked out a few different ones from the library and this has been my favorite one, so far. I think that this book is pretty straight forward and great for beginners. There are easy recipes to start with and she also includes recipes for hard cheeses, buttermilk and yogurt as well. Reading the book one afternoon had me dreaming of building my own cheese cave and starting some artisanal cheese making business. And then I came back to reality and thought I should start making cheese for my own family first!
I have only tried a couple of recipes so far. Most of the recipes call for specialty products that aren’t accessible on the island. I have tried ricotta and a lemon cheese, which was pretty much ricotta with lemon juice. And I’m looking forward to getting rennet so I can try mozzarella. I have tried it in the past with milk from the supermarket and it has never worked out, I blame it on the pasteurization. I guess I’ll soon find out if it’s me or the milk that was to blame.
Pros: Seems great for beginners. I feel like the recipes had a lot of detail. I also loved the profiles on people who are making their own cheeses – from the guy next door to dairy farms.
Cons: Carroll has a cheese supply store and sometimes she pushes her products a bit, but they are necessary to get the job done.