Making Cheese, Butter & Yogurt: Storey Country Wisdom Bulletin A-283

Its a thin book that gives you the basics it's is enough to see if your interested before you go all in.

I see some reviewers who point out that the book is rather short on recipes for butter and yogurt, which merit mentions in the book's title, but only get one short recipe each in the book. This pamphlet is actually made of short excerpts from Ricki Carroll's book "Home Cheese Making". Carroll has one or two additional recipes in her full book for yogurt and butter, but her book is mostly focused on cheese (the words butter and yogurt don't appear anywhere on the front cover of her full book). So, if you're looking for lots of non-cheese dairy recipes, you should get something else.And, in my opinion, if you're looking to get into making cheeses at home, Carroll's full book is a better deal. Sure, this pamphlet is cheap, but it's also only 32 pages. The full book costs more, but you get almost 300 pages of recipes and information.

I wore out my old 1980s edition of this book but there are some changes I didn't care for as well as some deleted recipes.

Can't wait to read this I don't think I'll ever known a Momo to milk

This is an excellent book for someone just starting to make cheese. It is full of easy to understand directions. Cheese making can be quite intimidating, this book will put you at ease and also challenge you to make different types of cheese.

for less than 4 dollars, the sourcing vegetable based rennet by picking plants (weeds) that are probably growing in the area of a half mile circle of your house is well worth the price. Several different cheese making methods are decribed with enough detail you can accomplish them the first time without major issues. with any new process, the more you actually do the method the better your results will be.

I have made two recipes from this book so far. Both were written in an easy to understand format and required no special equipment. Both turned out correct. I did, however, need to add salt (not mentioned) to the finished products.I intend to try other recipes that are a little more involved in the near future.

After a mishap finaly got the book - 1 ) got for book collection 2) will also be used as refrence book

Maybe I should have read the description more closely but I was expecting a book. This is basically a meaty pamphlet. Making yogurt gets half a page (honestly) in this 32 page "book". The number of pages is not exactly the first thing I race to look at when ordering a book, I kind of expect it to be, well, a book!All of the instructions are in farenheit with no celcius. It's obviously easy to convert but a bit time consuming. No comments really about food safety which is vital. A bit disappointed. At £2.99 it seemed cheap when I ordered it but it was nearly 20p for each double sided page which is rather expensive.

The products all have adatives etc that are american and very difficult to get hold of in the UK. Notwithstanding that I found the book informative and constuctive. AND if you in the the USA it would have five stars.

pretty boring

Great little book. Recommended

I was very pleased with this book. It's small but detailed and would certainly get anybody stared with home cheese making.I bought it as a present but now will get one for myself.