And That's How You Make Cheese! (Paperback)

by Shane Sokol (Author)
Key Phrases: crushed rennet tablet, gallons whole cow, flip the cheese, Shane Sokol, Milk Cow, Storage Several (more...)

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

Product Description
With almost thirty easy-to-follow recipes and complete instructions, And That’s 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 That’s How You Make Cheese!

See all Editorial Reviews

Product Details

• Paperback: 138 pages
• Publisher: iUniverse, Inc (April 2, 2001)
• Language: English
• ISBN-10: 0595177093
• ISBN-13: 978-0595177097
• Product Dimensions: 7.9 x 5 x 0.5 inches
• Shipping Weight: 4 ounces (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (24 customer reviews)
• Amazon.com Sales Rank: #161,963 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #36 in

  Books > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy

Customer Reviews

Most Helpful Customer Reviews

84 of 87 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)

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.

29 of 29 people found the following review helpful:

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

By A Customer

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.

23 of 23 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

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.