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How To Make Simple Soft Cheese [Kindle Edition]

Gayla Chepourkoff
4.0 out of 5 stars  See all reviews (3 customer reviews)

Kindle Price: $1.99
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Book Description

Making and flavoring chevre (soft goat cheese) that is better than store bought.

Product Details

  • File Size: 155 KB
  • Print Length: 15 pages
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00BMZ7V36
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #646,620 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews
4.0 out of 5 stars Cheese Making. June 20, 2013
Format:Kindle Edition|Verified Purchase
I have not used it yet but it sounds very easy to follow and I am anxious to try some of the recipes.
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5.0 out of 5 stars Easy to understand April 30, 2013
Format:Kindle Edition
Very well done,not at all complicated,simple step by step it!!looking forward to more of your other recipes for cheese.
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0 of 1 people found the following review helpful
3.0 out of 5 stars chèvre April 28, 2013
Format:Kindle Edition|Verified Purchase
Easy to read & follow instructions with links on where the author gets the few specialty items that she uses in her cheese. Care is taken to instruct the reader of the need for cleanliness while preparing your cheese without using too much space in the book to do so.

Includes two simple recipes to add flavor to your cheese and a short bio on how she came to include goats in her life.

Points deducted for brevity of actual instructions and recipe(s) (only two?). Fifteen pages for two dollars is a lot when you can look it up yourself. The tiny bio about the author, not included in the description, is cute and interesting and the two recipes included sound as if they would be palatable, thus deserving of at least one or two points.

Reba K.
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More About the Author

Gayla Chepourkoff was born in San Francisco to a native Californian mother and a Ukrainian immigrant artist father.

She worked as a commercial fisherwoman for 20 years, run her own restaurant, was a free lance chef, ranched and farmed organically, sold organic produce at farmers' markets, studied herbs and acupuncture, made and sold Ukrainian pysanky (decorated Easter eggs), raised goats and Anatolian guardian dogs and studied energy modalities such as Angelic Reiki and Meridian Tapping, guided meditations and past life regressions.

She is currently residing in the California foothills near the tiny town of Wallace (pop 201) writing about some of her experiences and prize winning recipes. She has 2 milk goats named Saffron and Noobie Doobie, an Anatolian dog named Boboy and 5 rescue cats. As well as writing, she makes herbal balms and lotions, Ukrainian eggs, and involves herself in a lot of Reiki and life-improving work.

She would love to hear your feedback. You can contact her on her face Book page at or her website at

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