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Storey Publishing

Making Cheese, Butter & Yogurt: Storey Country Wisdom Bulletin A-283

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Description

Discover how easy and satisfying it can be to make your own cheese, butter, and yogurt with this concise, approachable guide. Whether you're curious about crafting creamy mozzarella or want to try your hand at homemade sour cream, this book 32-page booklet covers the essentials with clarity and confidence. Inside you'll learn how to make: Soft cheeses like queso blanco, fromage blanc, ricotta, and feta Hard cheeses including cheddar, gouda, and Monterey Jack Italian-style cheeses such as like 30-minute mozzarella Other dairy products like yogurt, sour cream, and butter Including step-by-step instructions, basic techniques, and a variety of beginner-friendly recipes. Read more

Publisher ‏ : ‎ Storey Publishing, LLC


Publication date ‏ : ‎ December 15, 2003


Edition ‏ : ‎ Storey Country Wisdom Bulletin


Language ‏ : ‎ English


Print length ‏ : ‎ 32 pages


ISBN-10 ‏ : ‎ 1580178790


ISBN-13 ‏ : ‎ 92


Item Weight ‏ : ‎ 1.59 ounces


Dimensions ‏ : ‎ 5.5 x 0.4 x 8.55 inches


Best Sellers Rank: #131,928 in Books (See Top 100 in Books) #45 in Cheese & Dairy Cooking #74 in Frozen Dessert Recipes #156 in Canning & Preserving (Books)


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Top Amazon Reviews

    • A Must Have for any Homestead
Format: Paperback
I enjoyed reading this even though I was doing so on my phone. It is the only go to book you need to make sure to get.
Reviewed in the United States on April 8, 2024 by K
    • Short and to the point
Format: Kindle
As another reviewer stated, this will get you on your way and help you decide if you really want to get into cheesemaking.
Reviewed in the United States on March 26, 2024 by Lauren
    • OK primer, the full book is better
Format: Paperback
I see some reviewers who point out that the book is rather short on recipes for butter and yogurt, which merit mentions in the book's title, but only get one short recipe each in the book. This pamphlet is actually made of short excerpts from Ricki Carroll's book "Home Cheese Making". Carroll has one or two additional recipes in her full book for yogurt and butter, but her book is mostly focused on cheese (the words butter and yogurt don't appear anywhere on the front cover of her full book). So, if you're looking for lots of non-cheese dairy recipes, you should get something else. And, in my opinion, if you're looking to get into making cheeses at home, Carroll's full book is a better deal. Sure, this pamphlet is cheap, but it's also only 32 pages. The full book costs more, but you get almost 300 pages of recipes and information. ... show more
Reviewed in the United States on November 8, 2008 by Robbie Honerkamp
    • Great information!
Format: Paperback
I am so glad I made this purchase. Very informative for a beginner.
Reviewed in the United States on April 19, 2024 by Deborah Lewis-Moore
    • valuable little book
Format: Paperback
for less than 4 dollars, the sourcing vegetable based rennet by picking plants (weeds) that are probably growing in the area of a half mile circle of your house is well worth the price. Several different cheese making methods are decribed with enough detail you can accomplish them the first time without major issues. with any new process, the more you actually do the method the better your results will be. ... show more
Reviewed in the United States on November 11, 2012 by Randy
    • Getting involved in dairy products
Format: Paperback
If you are a user of yogurt, cheeses and such this little booklet will get you busy in the creation of your own. It is great if you have access to a raw milk dairy and want to make a clean, purer product than those you find in the grocery.
Reviewed in the United States on February 28, 2013 by Karen E. Roubal
    • Not as Good as Original Edition
Format: Paperback
I wore out my old 1980s edition of this book but there are some changes I didn't care for as well as some deleted recipes.
Reviewed in the United States on February 25, 2022 by Patrick Dennis Owen
    • Easy Successes!
Format: Paperback
I have begun to make the cheeses in this book, and the recipes work quite well. Though I was hesitant about trying my own hand at making cheese, this book made it clear how easy it can actually be. I am looking forward to making more cheeses now!
Reviewed in the United States on June 28, 2013 by Karma Yoakem

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