Home Cheese Making Recipes

Home Cheese Making Recipes, book review

Home Cheese Making, Recipes for 75 Homemade Cheeses

By Ricki Carroll
Storey Publishing

This is the best book I have ever read on cheesemaking. It is absolutely amazing. This book will set you up for success with cheesemaking. It has recipes for at least 75 different cheeses and also tells you where to get your equipment. This book also gives an excellent explanation of different types of things in terms that everyone can understand. This book sets you up for success making a variety of soft cheeses, hard chesses, Italian cheese, whey
chest, bacteria and mold ripened cheese, goat’s milk cheese and others. It is easier to do than you might think. Some of our favorite cheese making recipes include Mozzarella, Farm house Cheddar, Cream Cheese and Ricotta.

It’s sort of like bread making in that it takes a few minutes here and a few minutes there. You can work it around other things that you are doing. The instructions for each type of cheese are complete.


The one thing that I would say is that coating the finished cheese product in wax has never worked for us. We always end up with a nasty tasting mold under the wax. Instead, we vacuum seal our cheese.

The mesophilic starter that they recommend has worked really well for us. Mesophilic is a fancy word for buttermilk. We found that you can buy powdered buttermilk in the store, mix what you need and put the rest in the freezer. It’s cheap, works great and lasts for years. Carroll does an excellent job of explaining rennet; vegetable rennet and animal rennet. Whatever you decide to use, it works well and a very little bit goes a long way. A person can start simple and then add the more expensive things like a cheese press later. Actually, if a person is handy, a cheese press could be made for very little money. Aside from walking you through how to make a wide variety of cheeses, the book provides you with a number of excellent recipes that use cheese. The book also does a great job of explaining how to use different types of milk in cheese making; i.e. Goat’s milk. The only down side is that the book doesn’t have a lot of pictures.

Our Reviewer

Today’s review is courtesy of Jerreth, a veteran homesteader and contributor. If you’d like to contribute to keeping us in the style to which we’ve become accustomed (tired, dirty, thoroughly content), feel free to purchase today’s book via our affiliate link. It won’t cost you one cent extra, and we’ll keep making cheese whether you do or not. 😉

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