Home Cheese Making in Australia - 2nd Edition

Home Cheese Making in Australia is a journey through cheese-making, starting with simpler soft cheeses and progressing to more elaborate hard cheeses. It contains clear, concise instructions, along with a list of necessary equipment and ingredients for each cheese recipe. It also has an extensive troubleshooting questions. 

This book is the culmination of over 35 years of home cheese-making and intensive research to understand the science behind the art of cheese-making. Valerie Pearson has been running cheese-making courses across the country since 2004 and has already helped thousands of Australians learn how to create their very own cheese.

Now in its third printing, well over 6000 copies have been sold. 

Features:

• Over 40 recipes for cheeses, yoghurt and kefir
• More than 280 information-packed pages
• Full-colour photographs of each cheese
• Scientific breakdown of the cheese-making process
• Equipment and ingredients sections

Included Recipes:

• 10 Fresh, unripened cheeses
• 15 Hard cheeses
• 5 Stretched curd cheeses
• 5 Eye cheeses
• 2 White mould-ripened cheeses
• 4 Blue mould cheeses
• 3 Washed rind cheeses
• 2 Goat's milk cheeses
• Whey ricotta
• Sour cream
• Yoghurt
• Kefir

Details:

Rec. Retail $42.50

ISBN: 9780994478016