Product Details

• Amazon Sales Rank: #737147 in Books
• Published on: 1984-05
• Binding: Paperback
• 32 pages

Customer Reviews

A gratifying hobby
I became curious about cheese-making at an early age as my mother made her own soft cheese at home. My recollections are of buying "essence of rennet" at the chemist for about 72p a bottle, teaspoons of this was added to warm milk and the whey seperated from the curds, which I found fascinating. Now mum uses "Vegeren" and if not available tends to use vinegar to achieve a similar effect. This book explains all about curds and whey, and even if like me science is not your forte, don't worry, this book is well written with the novice in mind, it is simple to understand (without been disrespectful to anyone) using everyday language and simple terms in an easy to follow format. The great thing is that cheese-making is achievable and enormously satisfying. The book also talks about more advanced techniques which could be tried, but it is a good introduction to the subject and provides a solid foundation on which to build if you wish to undertake this as an occupation or become more advanced.