Free Ebook , by Ricki Carroll
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, by Ricki Carroll
Free Ebook , by Ricki Carroll
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Product details
File Size: 3137 KB
Print Length: 289 pages
Publisher: Storey Publishing, LLC; 3 edition (May 17, 2010)
Publication Date: May 17, 2010
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B003UV8ZT4
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Amazon Best Sellers Rank:
#292,896 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If you want to learn to make cheese or make better cheese or add new varieties to your repertoire, this is the right book for you. Thorough. Easy to understand. Includes places to get the supplies. Explains the science of cheesemaking as well as the art.
This was a really good book about making cheeses at home that was recommended to me by my mother. I have read quite a few books on making cheese from the library and I narrowed down my two favorites to this one and another cheese making book One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! which both have some overlap in types of cheese but they are totally different enough that owning both is worthwhile. When people ask about my adventures in cheese making these are the two I recommend.This one has a lot more different types than the other book I mentioned. It has instructions for soft quick cheeses to the longer hard cheeses. The instructions and ingredients are clear and easy to understand. I didn't make any mistakes due to misunderstanding information and everything I have tried so far has turned out great tasting. This book gives you some basic information that you need to know about ingredients and supplies and then takes you into the recipes.
The book provides a lot of excellent information for a novice like myself, who also bought the Basic Cheesemaking Kit and Red Wax at the same time. (The Basic Kit gets a 1 star rating, and certainly does not provide "All the tools needed...as claimed") The book provides real information on the tools necessary for cheese making. My main problem with the book is that many of the recipes for the same item, such as Farmhouse Cheddar, is different depending on which of Ricki's sources you are looking at, the book, the manual that comes with her kit, or her website. For instances, the pounds of pressure required for pressing farmhouse cheddar vary greatly, with a significantly lower weight given in the kit manual. I believe that this is probably because the kit does not include a real cheese press, which is needed. Instead, it recommends finding a small plate that fits into their 6 1/2 in. plastic cheese mold, and putting weights, like bricks on top of it. It's iffy at best for a small plate to hold up to 20 pounds, that consistently wobbles off because it is on an uneven surface, without breaking the plate. I certainly could't. There is no way a small plate can stably hold the 40+ pounds described in her book or on her website without being damaged.My frustrations with the recipes' conflicting information aside, I learned a lot from reading it, such as cheese history, detailed breakdown of the different ingredients used, and an explanation of the various stages in the cheese making process, such as how to sanitize you equipment, and to which I strictly adhere. However, despite strictly following directions, I've had very little success using her ricotta and fresh cheese recipes. It will be awhile before knowing the results of my hard cheese since it still has to age. I've since spoken with an experienced cheese maker about Ricki's book, someone who certainly knows much more than I, and whose opinion I respect and share regarding the book; it is okay, but not great. She has suggested that I go to other sources for better information. I'm going to follow up with her to ask about those sources since I've been underwhelmed by my success following the book's recipes to date. Perhaps my farmhouse cheddar will turn out better.
Too many proprietary cultures used, wish they would just say use 3/8 tsp OR 1 pkg of culture.Very expensive to buy seperate cultures for each cheese when that is not necessary. Seems like most recipes call for "sour cream starter", yogurt starter, and the like instead of telling you the exact culture you need like mesophilic or thermophilic. I could convert it but it is annoying part of the recipes. Book is ok as a reference.
This is one of the most exciting books I have read this year. Ricki Carroll makes everything so easy to understand, she has clear recipes and even tells you where to purchase supplies. I've already made ricotta, mozzarella and cream cheese without a hiccup. Well...I did have to make a second batch of ricotta as I must not have followed the directions to a tee and the texture never got to the right consistency. So I tried again and nailed it! I was inspired enough to keep going with more advanced recipes. This book inspired me to brainstorm how to develop a cheese cave from a wine fridge or something so I can continue advancing the skills this one book has taught me. ONE BOOK! I am so infrequently inspired to do anything other than read the book and develop a bit of background on the subject that for me to be plotting and designing the tools I need to move forested with a hobby I picked up after reading one book...tells me that the book is one phenomenal resource! I hope to have Brie aging in a makeshift cave by the end of the year!
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