Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283) | 
 enlarge | Author: Ricki Carroll
Publisher: Storey Publishing
Category: Book
List Price: $3.95
Buy New: $1.08
You Save: $2.87 (73%)
New (16) Used (3) from $1.08
Rating:  12 reviews
Sales Rank: 13392
Media: Paperback
Pages: 32
Number Of Items: 1
Shipping Weight (lbs): 0.1
Dimensions (in): 8.2 x 5.5 x 0.3
ISBN: 1580178790
Dewey Decimal Number: 637
UPC: 037038178791
EAN: 9781580178792
ASIN: 1580178790
Publication Date: December 2003
Availability: Usually ships in 1-2 business days
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| Customer Reviews: Read 7 more reviews...
 OK primer, the full book is better November 8, 2008
Robbie Honerkamp (Tucker, GA USA)
1 out of 1 found this review helpful
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.
 Great Starter Book August 22, 2008
Gregory L. Kroemer (Fort Wayne, Indiana)
We've been making wine for several months now and have been thinking about trying to make cheese. This is a great book to use if you don't have a kit to work with. So many different recipes, we can't wait to get started!
 Not the Book You Need to Learn to Make Cheese August 14, 2008
The Twisted Analogy (San Francisco, CA)
2 out of 2 found this review helpful
While making cheese at home may be the author's passion and gift, writing about it and laying out instructions for the uninitiated is clearly far out of bounds for her. I'm glad to have found that she (and her mission) exist, but this book as well as the others of hers I've purchased don't impart the strict details required to make cheese successfully. I've learned much more from "And That's How You Make Cheese," "Practical Cheesemaking" and "Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen."
Specifically, her work leaves out vital information, either assuming you know it or simply overlooks imparting it in the text. You can't learn to make cheese from a mere 30 pages unless you're already beyond the need for the book. To be successful yourself, see one of the titles I've previously listed.
Making Cheese at home July 21, 2008
Patricia A. Rupiper (Chillicothe, Ohio USA)
1 out of 1 found this review helpful
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.
 making cheese May 19, 2008
Gary Jeurink (Grand Island, NE)
1 out of 2 found this review helpful
good book, well written. My only complaint is that I want to make a little bit of cheese at home for fun and the recipes all start with a gallon of milk. I'm going to try the 30 min. mazarella and cut down the amounts listed.
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