This is the most ambitious, comprehensive and approachable guide to home cheese making. Renowned cooking instructor Mary Karlin’s book is filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. It features more than 80 recipes, from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraiche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar and Bloomy Blue Log Chèvre.
The book starts with a primer covering milks, starter, cultures, natural coagulants and bacteria, then builds basic skills with fresh cheeses like ricotta and works up to developing and aging complex ripened cheeses. Techniques and equipment are thoroughly covered and the book concludes with a chapter on cooking with cheese that includes more than 20 delicious globally influenced recipes. Hardcover, 256 pages.