Customer Reviews

Making Cheese Butter and Yogurt: (Storey's Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, a-283)

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

 

 

While making cheese at home may be the author's passion and gift, writing about it and laying out instructions for the uninitiated is clearly far out of bounds for her. I'm glad to have found that she (and her mission) exist, but this book as well as the others of hers I've purchased don't impart the strict details required to make cheese successfully. I've learned much more from "And That's How You Make Cheese," "Practical Cheesemaking" and "Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen."

Specifically, her work leaves out vital information, either assuming you know it or simply overlooks imparting it in the text. You can't learn to make cheese from a mere 30 pages unless you're already beyond the need for the book. To be successful yourself, see one of the titles I've previously listed.

This is a great resource if you are wanting to make cheese! Techniques, ingredients, recipes ande quipment in a consise and straight foward easy to read style.

However this was recommended to me when I purchased my butter churn from Lehmans. Love their butter churn. There is one butter recipe ( the shake/quart jar method) that takes up a paragraph on the second to last page and the last page has a yogurt recipe. I think the title of the book is misleading.

Nice little book for the price. This is a good book if you are interested in making traditional cheese from scratch, it is not a good book for those interested in making yogurts or yogurt cheeses.

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.

After making my homemade yogurt (using Salton purchased from Amazon!) I found the perfect recipe to make yogurt cheese in this book. Easy to do and delicious! Soft and creamy and great on bagels!

This kit helped us make super delicious cheeses. The mozzarella was excellent, so was the ricotta. We are experimenting with american cheese right now. Next will be cheddar. My entire family has enjoyed learning about the making of cheeses as well as the sampling of our efforts.

This is a great book, having fun with the recipes. Great service, thanks Birthe

I have made two recipes from this book so far. Both were written in an easy to understand format and required no special equipment. Both turned out correct. I did, however, need to add salt (not mentioned) to the finished products.
I intend to try other recipes that are a little more involved in the near future.

The author is clearly passionate about making cheese (butter and yogurt play small roles in the book) but this is insufficient for a "how-to" book. There's nothing here that a quick web search wouldn't find for you. Not much of a book.

This is a great little book,doesn't overwhelm you with too much variety yet shows you how to make butter and cheese for your kitchen. Very easy to follow and tastes are very nice for what I have made. The feeling of success led me to search out other information and continue acquiring skills.