New Society Publishers Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Good book. So far I have made 3 recipes (cultured buttermilk, ricotta and mascarpone) and they have given good results.Be careful, because conversions between the imperial and metric systems sometimes contain errors.

Belles photos, explications claires, en anglais.

This is a good book for beginner cheese makers. It gives you the basics and a few food recipes.

I've had dairy goats for years, and have made a great deal of cheese, but I haven't known WHY things worked. It is difficult to navigate the world of cultures and powders and things when you don't just want to mix up a batch of tasty cheese that works for mysterious reasons; I'd like to simplify my cheeses (as my milk is very VERY good), and you can't simplify unless you know the process. Ms. Caldwell, a well-known and successful cheesemaker and goat expert, has written the book I've needed to read. Not only does she raise the same breed of goats I do, but she discusses ingredients and the different characteristics of different milks and how they affect process and results. THIS IS WHAT I WANT! Devoted goat-keeper + raw milk + Nigerian Dwarf + serious and discriminating cheesemaker = a book that walks you through everything you need to know for incredible cheese whose every quivering curd you understand. I know she has a further book on more complicated and interesting cheeses, but right now this is IT for me. I like my cheese like I like my yarn: of the highest quality yet the greatest simplicity, so that the quality shines through.

I cannot recommend “Mastering Basic Cheesemaking” highly enough. 2 months ago I was a complete novice at cheesemaking, having never even made homemade yogurt. But thanks to this fabulous book I have now successfully made not only homemade yogurt, but also ricotta, paneer, cream cheese, and creme fraiche, as well as mozzarella, burrata, feta, and farmhouse cheese! I particularly like how the book is organized into lessons, where recipes progress from very basic to more advanced by building on techniques learned with prior recipes. As a novice, this lesson format has not only helped my learning process by reinforcing the common steps in cheesemaking, but has also given me the confidence to try increasingly challenging recipes. In addition to the organization of the book, I also just really like the recipes. They are clear and well-written, beautifully photographed, work just as described, and are delicious! Both the feta and farmhouse cheeses, which I made last week, are as good if not better than most commercially-made cheese (and my friends and family who have sampled them agree!). If you, like me, have always been intrigued by cheesemaking but felt too intimidated by it to give it a try, this is definitely the book for you!