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Home Cheese Making: Recipes For 75 Homemade Cheeses by Ricki Carroll

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Notes about Recipes in this book

  • Fromage blanc

    • fprincess on January 12, 2011

      This was very easy to do. Before draining it was smooth. After draining curds formed and it became similar to cottage cheese. A smooth fromage blanc texture can then be recreated after draining by whipping in a blender.

  • French-style cream cheese

    • fprincess on December 20, 2011

      I ended up with a failure. The curd was too thin and I lost the product. I suspect that my cheesecloth was at fault so I will have to try this recipe again.

  • Whole-milk ricotta

    • fprincess on April 11, 2011

      This is easy and works everytime!

  • Ricotta salata

    • fprincess on April 07, 2011

      And the verdict after 4 weeks of attempted drying... the recipe did not work, the cheese never dried and started to get moldy. How sad.

  • Farmhouse cheddar

    • bwehner on November 25, 2012

      My first hard cheese. Easy to make. I aged it for four months. Has a nice flavor, but fairly mild. Good in cooking or on crackers with fig relish or citrus marmalade.

  • 30-minute mozzarella

    • AmyR on May 21, 2011

      Organic Valley brand milk did not set up right (must be ultra-pasteurized). Tried a different brand and the recipe worked flawlessly.

  • Whole goat's-milk ricotta

    • fprincess on April 11, 2011

      I felt it was a little dry and the goat cheese taste was subtle. I prefer cow-milk ricotta.

  • Crème fraîche

    • fprincess on August 02, 2011

      Good flavor, a little on the mild side. A little watery for my first attempt but nice thick product for the second attempt. Very easy to make.

  • Ricotta pancakes with banana pecan syrup

    • fprincess on September 03, 2011

      I made these pancakes using the Alton Brown pancake mix for the dry ingredients, and homemade whole-milk ricotta using the recipe from the same book. The pancakes are very airy and you can taste the ricotta. They are delicious.

  • Yogurt muffins

    • akivajackie on August 09, 2015

      Was able to get a full dozen muffins.

  • Nonfat potato salad

    • bwehner on September 02, 2014

      I used full fat yoghurt. It was perfect

  • Mashed sweet potatoes

    • fprincess on October 22, 2015

      Nothing much to it but the touch of ginger is nice! Picture: http://forums.egullet.org/topic/144209-dinner-2013-part-1/?p=1908040

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  • ISBN 10 1580174647
  • ISBN 13 9781580174640
  • Linked ISBNs
  • Published Feb 05 2003
  • Format Hardcover
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher Storey Books
  • Imprint Storey Books

Publishers Text

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. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.



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