I located a copy of this book at my local library! So here's my review:
I used to watch my mother make a simple farmer's cheese, as she called it, but as I didn't like cheese as a child, I never payed much attention to the details of making it. Much older now, I have acquired a taste for some cheese and a curiosity about others to the point that I want to start making some of my own. I am purchasing a copy of this book to learn cheese making from as , it seems to me, to be simple and straightforward , for us beginners. I'd love to work up to blue cheese and Brie! But will settle on some simpler cheeses like mozzarella and cream cheese! Love the photographs and all the recipes and suggestions for serving cheese.

Been looking for a book about cheese making for ages! i would definitely buy this book, and recommend it to other people

After a few months of experiments, I can say it is a handy book for cheesemaking lovers, full of precise, easy-to-follow recipes.
Recommended.

Very informative for anybody wanting to try making cheese at home. Lots of different types, lots of information on methods and how to get started. A lovely book for anyone wanting to try a new hobbie or finesse cheese making if you are not so new to making your own cheese at home. Great book.

Sehr schön aufgemacht mit Fotos und ausführlichen Hintergrundinfos, z.B. über die verschiedenen Milchsorten und tierische Lieferanten inkl. der Zusammensetzung der jeweiligen Milch. Das Buch nimmt die Angst vor dem Selbstversuch, seinen eigenen Käse herzustellen - nach dem Motto: Brot, Wein Käse, kann man alles auch selber herstellen. Und man weiß, was genau darin enthalten ist. Tolles Buch!

Amazing book. I'm French and thought I knew perfectly well how cheese was made and why I shouldn't try to make it at home by myself. Well, I was wrong. The authors give us all the essentials tips, accessories and ingredients needed to make amazing homemade cheese.

A thorough and well-researched book about cheese, cheese making, and the art of fermentation.

Would I use this book as a reference source to make my own cheese? Definitely. Would I use it to start my cheese-making journey? Probably not.

The photos, writing and research spoke to me - this is the book I want in my home library, always at the ready.

At the same time, I found this book complex for new cooks, inexperienced cheese makers, or those who aren't sure where to start with fermentation. The amount of items required overwhelmed me, and while there is instruction throughout sharing what's more challenging and what to tackle first, there's no section or area specifically devoted to "easy" or starter cheeses.

If you're already a cheese connoisseur and want to take your love of cheese to a new level, this is the book for you. If you're starting out on your cheese journey, buy the book, and spend a lot of time on the basics figuring out the simplest start, before venturing into yummy goodness.

Home Cheese Making by Ricki Carroll

This concise, comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home. It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses.

The Chapters of the book:
* Introduction
* Getting Started: ingredients, equipment and techniques
* Recipes for all types of cheese:
- fresh
- soft & semi-soft ripened cheese
- hard and semi-hard
- blue
- goat
- whey
* For the love of cheese
- tips and techniques – serving of cheese
- breakfast, lunch & dinner
- dips, spreads and small bites
- main courses
- desserts and drinks

Various types of milk, their content and best cheeses they make, coagulants (rennin, bacteria and botanical) are discussed, the chemistry and artistry of making cheese along with a visit to various countries and the cheeses they are known for are all in this book and I can see it in my library at some point in the future.

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

5 Stars

*This review will be different as this is a cookbook. Thank you to Storey Publishing, LLC (via NetGalley) for approving my request to read this electronic advance reader's copy (eARC) before the book release date**, in exchange for a honest review. This is a spoiler-free review. Every thoughts, feelings, and opinions about this review is solely MINE. *

Do you love cheese? As in all kinds of cheese? Are you the type of person who would put cheese into any dishes? Ever thought of doing your own cheese? If you are then, maybe it is time to bring your love for cheese up the notch.

In the latest edition of Ricki Carroll's Home Cheese Making, you will find all your favorite cheeses and their history as to how they are made back in the old days, to present using modern tools. You would not be intimidated with the process of making one kind of cheese because this cookbook is packed with all the detail informations: from kinds of milk that produce kinds of cheese, down to right temperatures (both using Celsius and Fahrenheit). There are some other informations to help you troubleshoot especially if making aged-cheese. These are accompanied with clear photos, tips, and clear instructions. With one hundred cheese recipes to choose from, it is well categorized: from beginner level (mostly soft cheeses) to expert (aged/mold-aged cheeses) levels.
RATING: 5 out of 5 stars
​I highly recommend this cookbook to those who want to level up their love for cheese. And if you are one of those who transition from store-bought cheese to home-make, artisan cheese - then this is definitely for you. The instructions are all written simple and clear that it will not intimidate the first timer like me. I cannot wait to make my own feta and mozarella cheeses.

I still haven't got around to making any of the cheeses but the recipes look delicious and the basic ones look quite easy to follow

This was a most interesting and informative book. It starts with a short description of the history of cheese making, and then onto details of the ingredients used in cheesemaking (milk, cream, rennet , starter cultures). As a European, I found the section on decoding milk terminology really useful, whilst the labeling information was specifically American.
The bulk of the book covers cheese-making techniques. This is excellent; breaking down the processes into clear and simple steps. Each type of cheese has a short and interesting introduction with lovely photos of the cheeses. The recipes for making a wide range of cheeses and cultured dairy products have useful icons for different methods of heating and each recipe is defined within a category of beginner to advanced. Useful comments include options and troubleshooting.
The final section covers tips and techniques for serving cheese and recipes using cheese. Scattered through the book are interesting stories from cheesemakers around the world.
European readers note - all weights are imperial, however temperatures are given in both Fahrenheit and Celsius

I knew a fair amount about making cheese before I read this book. I have seen historical accounts and I’ve read up about Tudor daries. This book gave a much more structured look at modern cheese making. I’ll be investing in some cheese cloths and making my own wheels soon!

Thanks to NetGalley, I enjoyed a few weeks access to a copy of Home Cheese Making, 4th Edition by Ricki Carroll. I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese, but I can tell you this book is amazing.

Part 1 is all about getting started and begins with a short introduction to the history of cheese, before moving to an in-depth overview of ingredients which spans about 21 pages. Chapter 2 is all about equipment needed, and how to sterilise it. Next follows a deliciously long chapter 3 on cheese-making techniques, with lots of clear photos. It includes plenty of helpful directions, definitions, procedures, and ends with suggestions for storing finished cheese properly.

Part 2 is contains the cheese recipes, divided into the following sub-sections: Fresh Cheese, Soft and Semi-Soft Ripened Cheese, Hard and Semi-Hard Cheese, Blue Cheese, Goat Cheese, Whey Cheese, and Cultured Dairy Products. This last chapter includes recipes for items such as butter, yogurt, ghee, clotted cream, kefir, labneh, etc.

Part 3 is all about how to eat the cheese. Chapter 11 contains tips and techniques for serving cheese including how to create satisfying cheese boards. Chapters 12 through 16 are all recipes that include or complement cheese, from breakfast foods, dips, breads, snacks, soups, salads, main courses to drinks and desserts.

For me this was as close to a perfect how-to book as I’ve ever seen. I wish more subjects were covered in the same way Carroll does here. I will probably never make my own cheese, but I loved this book so much I will be buying a copy for myself anyway.

Home Cheese Making is the best cheese making book I've read so far (granted that isn't many, but for a beginner, this is perfect).

The book begins with a thorough explanation of the ingredients, equipment, and techniques involved in cheese-making, without going into overwhelming detail.

The bulk of the book consists of instructions for making a variety of types of cheese. Here is where it really shines, because there's a huge variety of cheeses offered, with very clear instructions. I was particularly impressed with the fresh cheese recipes, because I've found those to be somewhat neglected elsewhere. They may not be as "glamorous" to make as the hard cheeses, but they're much more accessible to a novice like me because they don't require a dedicated temperature-controlled environment. I'm really pleased that I'll be able to try out a number of recipes without a huge investment.

It ends with something often overlooked: what to do with your cheese once you have it. There are tips on serving cheeseboards, followed by recipes. Some of the recipes seemed like odd choices because they used cheeses which the book doesn't contain instructions to make, but nevertheless they were interesting recipes.

I can highly recommend this book for anyone tempted to make their own dairy products.

I am amateur cheese maker and have the 3rd edition of this book. As much as I love that book, I love this one more. It is beautiful. The pictures are amazing
The first part is called getting started and talks about ingredients, equipment and techniques. I know we all want to make cheese right away abut I suggest that you spend some time reading this before starting.
Part two is about the cheeses divided int o fresh, soft and Semi soft, hard and semi hard, blue cheese, goat cheese, whey products and cultured daily products.
Finally, the third part is tips and recipes.
The first recipes are perfect for beginners ( and the book is divided into recipes for beginners, intermediate and so on) the pages still have little icons such as a pot with red which means direct heat and a different one with blue which means indirect heat.
There are some new recipes such as Schiz, Lactic cheese, Reblochon and many more

If you are a cheese lover this is your book. Lots of differente recipes that are actually doable!
I'll be making many of them soon for sure!

Very informative book. Too in depth for me but a great book for anyone wanting to make there own cheese. There is nothing better than fresh homemade cheese! Get out there and make some cheese! I want to try some and someday I may make some of these. More likely I will try to talk my kids into doing this for me. Thanks to NetGalley, author and publisher for the free digital copy of this book.

It was obvious the author knew the subject and had been through all the hoops first. It contains a wealth of information. For instance, it was fascinating to learn how the type of animal milk used affects the qualities of a cheese. Of course, I might have some difficulty finding a water buffalo to milk in my region of the country…
The instructions are thorough and informed. I can’t wait to try to make some cheese for myself. The advice offered to build on my experience was appreciated as I was totally planning to begin with blue cheese!
I would definitely recommend this book to anyone wanting to learn to make their own cheese.
I received a copy of this book in exchange for a fair and honest review.

Do you like cheese and are you looking for a book that says you everything about how to make it at home?
This book is for you!
As stated by the autor, "This book is designed to keep alive the art and enjoyment of home cheese making."
It starts with a brief description of the history in the making, then goes through the ingredients, equipments, techniques. Obviously the main section of the book contains the recipes. Then the author describes how to prepare beautiful cheese plates and other receipes like soups and side dishes based on cheese. The last section is the troubleshhoting guide.
I received a copy of this book from Storey Publishing through NetGalleys..

I love cheese (I am French so by cheese, I mean all different kinds of cheese) and I was happily surprised by how in-depth was going this book about home cheese making. Techniques are well explained with step by step procedures. There are lots of recipes to replicate well-known cheeses and that looks really interesting for people interested in cheese and not being able to find them easily at the groceries.