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An Introduction to Cheesemaking
This booklet included in all our kits is written by Chris (Christine) Ashby, winner of The 2010 Cheese Industry Award.
Easy to follow, step by step instructions on how to make a lemon curd cheese, curd cheese, soft cheese, hard cheddar type cheese and a section on yoghurt making. The booklet also contains a useful equipment list and conversion charts for liquid and temperatures.
£9.00
Description
You really only need two books on cheesemaking when starting out or wanting to explore different types of cheese. ‘An Introduction To Cheesemaking At Home’ by Chris Ashby and ‘Home Cheese Making’ by Ricki Carrol.
Moorlands no longer stocks copies of ‘Home Cheese Making’, but may be purchased on Amazon.
Cheese, like bread, beer and wine, is a product with a very long history, and for many generations, was made by each household. As food manufacture became more industrialised, home cheesemaking declined, but is now becoming popular again. Cheese, again similarly to bread, beer and wine, is a product made by fermentation, requiring the growth of specialised bacteria to produce acidity and aid maturation. This booklet gives a simple introduction to making cheese in the home. Designed to work in conjunction with the Moorlands cheesemaking kits.
Books on cheesemaking. Please read all the introductory
An Introduction To Cheesemaking At Home, is easy to follow, giving step by step instructions on how to make a lemon curd cheese, curd cheese, soft cheese, hard cheddar type cheese and a section on yoghurt making. The booklet also contains a useful equipment list and conversion charts for liquid and temperatures.
This booklet included in all our kits is written by Chris (Christine) Ashby, winner of The 2010 Cheese Industry Award.
Lindsay Masters –
There aren’t many pages to this booklet but they give very clear, easy to follow instructions, so even I can make a delicious cheese. The recipe for farm house cheddar type cheese is really tasty after just six weeks, which is brilliant; I’m not the most patient person in the world. I now set aside one day every 2-3 weeks, usually on a Sunday, to spend making a selection of soft and hard cheeses. My boyfriend took me on one of Chris Ashby’s cheese making courses which we thoroughly enjoyed. Well done Moorlands for offering the complete package for home cheese makers.
Janet Devlin –
Disappointing – not worth the money. Basically, 1 soft cheese recipe and 1 hard cheese recipe. Mozzarella, ricotta, feta and Chevre are among the easier cheeses to make, yet were not included. The soft cheese recipe calls for MA400 starter, which is suitable for 50 litres of milk, yet the recipe uses only 2.5 litres of milk. It says to ‘use the appropriate amount of starter’. Why not state what that is? It also asks you to add ’12 drops of rennet’. Mine isn’t in a dropper. Or, according to the info, 1ml per 4 litres of milk. 1ml is 1/4 tsp, so that is er … does it have to be this mind-boggling? Then I have to get P1 and P2 cheese moulds, whatever they are. Could nothing else be adapted? While taking into consideration that cheesemaking is as much science as craft and any guide is bound to reflect that fact, this is not a user friendly guide and a bit of a letdown as a recipe book. Sorry Chris.
Elizabeth Peters –
This isn’t a recipe book, but a fantastic step by step hand book to making home made cheese, written by someone who obviously knows her stuff!
Kevin rocket man –
Always wanted to have a go at making cheese already making bear, bread, pickles, marmalade. Girlfriend bought me a kit for my birthday. The booklet isn’t a recipe book, there are plenty of those on the market already, its a very well written practical guide for absolute beginners. Got a soft cheese sitting in the bottom of the fridge looking a bit like the girlfriends mother 😉 Called it Pam
Gill Betts –
Great book to get you started