101 Recipes for Making Cheese Everything You Need to Know Explained Simply (Back to Basics)

This book provides some good hints for equipment and processes for cheese making, but it needs to be more closely edited. I have wasted several gallons of milk attempting to make cheddar cheese via this book's recipes. I tried a couple of the recipes and neither of them worked. Followed everything to the letter and still a terrible result. On the Stir Style Cheddar, it never tells you when to use the calcium Chloride...so why have it in the recipe list, if you don't tell us how and when to add it. Very disappointed with this book. I threw it away...certainly don't want anyone else trying to use it. It would be one thing if I hadn't made a successful cheddar and ricotta before and wanted to branch out...what a mistake I made! The whey ricotta was the worse I have ever tasted and made. Never again!

I'm surprised this book isn't referred to more often - I have 3 of the best known home cheesemaking books and am liking this the most so far. Directions are easy to read, there are a lot of recipes for cheeses both known and more unique. What I like most about this book is that for each cheese there is a brief description of what the cheese should taste like, texture etc. It really bugs me that few of the other books do this in an easy to read way, if at all - so this gets high marks from me for that. I've made the Leerdammer (a type of alpine cheese) so far from this book and it was excellent. Really enjoying it. Two things would improve this book for me immensely - 1. to have metric measures as well as Imperial, and 2. a better Table of contents that lists all of the cheeses in the section. These two things would make this book perfect for me. But have to say, this is for me, my favourite cheesebook to date.

Despite the title "101 Recipes," the recipes are not listed in the TOC. The index is equally frustrating. No entry for cheddar; if you want to make cream cheese, the index has at least a dozen entries but which one is the recipe? I started with something basic, ricotta. Had great success in the past with Ina Garten's recipe. From this book's recipe, I just wasted a lot of fresh milk. Got about a half cup of curds from the entire gallon. Book is now in the trash. Try recipes enclosed with rennet packet instead, if you're starting out.

great cheese book. step by step help and recipes are great

Good

Love it, Very helpful; Clear instructions.

After reading the book I can conclude that it has many quality cheese recipes

great book very complete recipes

Lots of recipes for basic cheeses and some esoteric ones. Easy to read and follow.

This is an excellent resource for the intermediate hobby cheesemaker.