Customer Reviews

Goats Produce Too! The Udder Real Thing Volume II Cheese Making & more

5 star:		(7)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

I am new to milking goats and am enjoying it greatly. This book provides direct answers to novice questions in a clear, practical manner. I have only tried making the mozzarella and chevre so far, but both have turned out well....with great ideas for spicing things up! When this book is open on the counter, it is like having an experienced friend guide me through the task at hand. I have several other books that I also utilize, but this one that I refer to most often.

I've been making cheese commercially for the past few years. Mary Jane Toth gave me my start at a day-long cheesemaking class. She makes the process understandable, takes away the mystery, and leaves everyone with a sense that cheesemaking is something anyone can do. Her book will get you started, and as you work through the recipes, you'll become and expert cheesemaker. If you buy one cheesemaking book, this one is the one to have.

Great book for anyone with goes or looking into getting goat. It is full of recipes from cheese to fudge. It was worth the money.

Let me start by saying that this book is obviously written by someone with a lot of experience. I appreciate a lot of the information. You should be aware, though, that this doesn't look like a professionally produced book; it's spiral bound, half-sheets of paper and has obviously not been through a rigorous editing process. It looks as if it were printed off someone's 1995 Word document. Illustrations are mostly clip art, with a few poor-quality black and white photos. There are plenty of typos, and the information is not organized clearly. Charts have no lines, shading, or font changes.

So much for my disappointment. The author shares lots of great ideas and, to my delight, many of them are concerned with how to do things in a low-cost way (using pillowcases and shoestrings to drain soft cheese, for example). She also gives the clearest explanation I've found on the difference between direct-set culture and traditional (recultured) culture.

The recipes given are not everything claimed for them in the catalog I ordered from. There are only two recipes for soft cheese (Brie and Camembert excluded), and then lots of ideas for mix-ins. This is not the book to order if you're the kind of person who likes to present homemade chevre with caramelized walnuts or chopped rose petals and hazelnuts. The suggestions offered here run more toward stirring in a packet of ranch seasoning mix, or even cheddar cheese powder from boxed mac & cheese. And I have no idea what the catalog writer had in mind when s/he claimed that this book has recipes for making "practically every variety of cheese." There are exactly six hard cheese recipes: Brick, Cheddar, Colby, Monterey Jack, Parmesan, and something called Garlic and Chives Pressed Cheese. So if you're looking for a comprehensive list of cheese recipes, look elsewhere.

The chevon section has great advice on such things as when to butcher a goat (when the barn is too full or when the goat is the age you prefer) but the recipes are largely for generic ground-meat recipes that you could use beef or venison for just as well. I'm from the Midwest, and I didn't really need a goat book to tell me how to make chevon-noodle casserole!

In short, if you're looking for a supplemental guide with neighborly tips, this is a great book. But if you're interested in the science behind cheese making or in really nice recipes to use your cheese, or if photos of recipes are important to you, better be sure to get another book as well.

This is an excellent book on the basics of making things from goat milk. Clearly and concisely written, it covers most of the important points. We will recommend it to anyone we know that's interested in cheese making.

This book comes in handy on a regular basis. No matter if you're a first time cheese maker or a pro it's great in the kitchen & in the barn too. From making yogurt or buttermilk to making cheeses or paint (lovely fresh paint) there's not much this book leaves out! If you have goats & enjoy using what they produce you can't go wrong with a copy of this book!

If you are new the world of goating like I am or someone who wants to increase your library on all things goat this is a must have. I have looked at many different books for goat products and this one is far and above the best. I have used it so much in the few weeks since I purchased it that it falls open to my favorite recipes.

This book is a must have for the dairy goat owner! Practical advice, GREAT recipes and useful tidbits. It stays in my kitchen and I use it all the time.

I am really enjoying the information in this book as I learn to make cheese. It has detailed instructions that are user friendly for beginners.

It is a very comprehensive book dealing with all the little nagging questions about how things work, and some great fast cheese recipes . All of our goat group raves about this book.