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cheesemaking and dairying cheesemaking and dairying
Katie Thear

Another fantastic book by Katie Thear, with step-by-step instructions you will be shown how to make hard cheeses, soft cheeses, yoghurt, cream, ice cream and butter. Suitable for the home kitchen or small dairy. 104pp

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practical cheesemaking practical cheesemaking
Kathy Biss

This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell. 144pp

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cheesecraft cheesecraft
Rita Ash

This book demonstrates that an infinite variety of cheeses can be made simply, as they always were in the past, in the home kitchen. It covers the principles and practice of cheesemaking including starters and equipment and gives guidance on the legal aspects of home made cheese sales, and a useful list of suppliers of equipment and essential materials. There's an interesting collection of recipes for Soft Cheeses, Semi-Hard Cheeses, Hard Cheeses, Goat's Milk Cheeses, Ewe's milk Cheeses, Whey Cheese and Fancy Cheeses. The book finishes with the author's notes and advice, a glossary of terms, and tables. 129pp

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