And That's How You Make Cheese! [Paperback]

Shane Sokol (Author)

Book Description

Publication Date: April 2001

With almost thirty easy-to-follow recipes and complete instructions, And Thats How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and the follow the recipes to make it yourself without additives, preservatives or chemicals. Your family and friends deserve the best and now you can give it to them with And Thats How You Make Cheese!

Editorial Reviews

Review

This is a good, easy to understand book. The recipes are clearly laid out. -- Fias Co Farm Online

This is probably the best book to start with for a beginning cheese maker. -- Gourmet Sleuth Online

From the Author

Thank you for considering "And That's How You Make Cheese!" This book will teach you how to make everything from a simple Cottage Cheese all the way to an aged Danish Blue Cheese. Try a couple of the easier cheeses first, and you will be well on your way to making a prize winning Jalapeno Cheddar! Full instructions, tips and tricks, pictures and histories of your favorite cheeses are all included. Once you purchase your copy, please visit our web community to share ideas and other recipes for your new cheeses!

See all Editorial Reviews

Product Details

• Paperback: 138 pages
• Publisher: iUniverse (April 2001)
• Language: English
• ISBN-10: 0595177093
• ISBN-13: 978-0595177097
• Product Dimensions: 8.1 x 5 x 0.4 inches
• Shipping Weight: 4 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #701,608 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

143 of 149 people found the following review helpful:

2.0 out of 5 stars Too many errors, January 5, 2005

By 

Susan Siemers (Midwest) - See all my reviews
(REAL NAME)   

This review is from: And That's How You Make Cheese! (Paperback)

I learned to make cheese with this book, so it couldn't be all bad, but I found myself going to the internet to check out proportions that looked wrong, going to another recipe in the book when the one I was using said, "Add salt," but there had been no salt in the ingredients list (I assumed that I could use the amount listed in another 2-gallon recipe), and making Muenster with no starter culture since it was not listed in the ingredients or referred to in the process description. I got cheese, but it sure wasn't like any other Meunster I ever ate. Wasn't too good, and an experienced cheese maker told me you have to use a starter culture in Meunster.

The book gave equivalents in some recipes (rennet tablets vs. liquid rennet / powdered starter cultures vs. fresh cultures), in others it gave only one and in some it didn't tell you which it was listing. If anyone made the Colby first and put in three ounces of powdered starter culture, you would have an expensive cheese to say the least. Also, I checked with my supplier and found out the 1/2 tsp. mesophilic starter culture the author lists in two-gallon recipes was twice what is necessary, which cranks up the cost a good bit. But now I know and I'm buying only half as much starter culture.

I am puzzled when I read these good reviews. Did they just do a batch of chevre or cottage cheese and call it quits? If you follow these recipes exactly, you will have many failures.

34 of 35 people found the following review helpful:

5.0 out of 5 stars Nice Recipes!, July 26, 2001

By 

Jay Hebert (Baton Rouge, LA) - See all my reviews

This review is from: And That's How You Make Cheese! (Paperback)

The recipes in this book seemed longer than my other cheese book. Actually, they are not longer, they are just explained in regular English. With this book, your first cheese can be Swiss, Cheddar or Pepper Jack; no practice needed! This author did not take shortcuts and explains each recipe step-by-step. All of the popular cheeses are listed as well as a few you've probably never tried.

34 of 35 people found the following review helpful:

5.0 out of 5 stars A great little book., April 20, 2001

By A Customer

This review is from: And That's How You Make Cheese! (Paperback)

I bought this book from another site (wasn't listed here yet, I guess) a little while ago and have to write a review here too. This is a wonderful book for both the novice and experienced cheese maker. I have made several of the simpler cheeses and all have turned out great so far. I have a Gouda aging right now too, and will let you know how that recipe turns out. Great histories, tips and the recipes are very easy to follow. One of the other cheese making books available has recipes that are tricky to follow if you are a novice, sometimes outright confusing. The recipes in this book are easy to follow and are explained at every step. My book shipped in just a few days.