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Hands-on guide to cheese making

Stuff.co.nz

Stuff.co.nz - Jan 17, 2012
Hardly knowing the difference between curds and whey, Clews set off to do a five-day artisan cheese-making course at Over The Moon Dairy. From the outset she was hooked by the transformation of milk to cheese. So hooked that she accepted the school's ...

Cows, Goats and Water Buffalo Agree – It's Nearly Time to Get Your Cheese On

Patch.com - Jan 24, 2012
A lovely day spent learning about cheese making and meeting cheese makers concludes with Barinaga Ranch in Marshall. Marcia Barinaga is continuing the sheepherding and cheese making traditions of her Basque ancestors on over 100 acres overlooking ...

Deliciously creamy cheeses (+recipes) | Manawatu-Wanganui Lifestyle News ...

Wanganui Chronicle - Jan 24, 2012
One of my accomplishments last year was to create delicious ricotta at a local cheese-making class. Ricotta is simple to make and yummy to eat while still warm with herbs, local olive oil and crusty bread. (My parmesan experiment was less successful.

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Cheese Making books

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

by: Mary Karlin, Ed Anderson

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items.
>> More info on Amazon

Home Cheese Making: Recipes for 75 Delicious Cheeses

by: Ricki Carroll
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella.
>> More info on Amazon

Just in Case: How to be Self-Sufficient when the Unexpected Happens

by: Kathy Harrison
When the power fails, prepared families settle in, stay warm, and eat well. With careful planning, organization, and a detailed assessment of the needs of each family member, it is possible for every household to survive at least several days with no outside services. A sensible home system will take over the work of providing warmth, shelter, and nutrition.

Author Kathy Harrison guides readers through the empowering process of setting up such a home system with her OAR method — Organize existing supplies, Acquire additional necessities, Rotate everything for freshness.
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Making Cheese Butter and Yogurt:

by: Ricki Carroll
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
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Cheese Making pictures on the web

Cheese Making videos

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Making Feta Cheese

For more cheese making tutorials visit www.greeningofgavin.com Feta (Greek φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (eg the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

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Wellburn Cheese Making - Chapter 1of 5

Making Raw Milk Cheddar Cheese at a small, 100+ year old cheese factory in 1989. Factory no longer operates, but did produce 1-ton of cheese, every other day. The Blanchard-Nissouri Cheese Factory was located near the Hamlet of Wellburn, Ontario, Canada - about a 20 minute drive, north east of London, Ontario.

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