Cheesemaking: Self-Sufficiency Hardcover – May 25, 2010

I've always wanted to make cheese but never knew how. This book is very helpful. Glad I bought it.

Rita Ash has been making cheese for some time, but did not have any lessons or formal training so to speak. She simply had a pamphlet she found and then began to ask questions from experienced cheesemakers. For more than thirty years she has been imparting her wisdom to others and now has written this marvelous book so many more can benefit from her accumulated knowledge. She does state that her writing is "not intended for those living in a mud hut but for those with access to modern facilities." Rita starts by giving a brief history of cheesemaking, but quickly shifts to the topic most will purchase this book for, the art of actually making your own cheese.In the section entitled "The Basics," the reader will learn about what cheese really is, why farmers once converted much of their milk to cheese, the different types of cheese, regional variations, reasons why we would want to make cheese, ways you can personalize your cheese, and you'll learn if it is cost effective to produce your own cheese. The brief vignettes on the origins of variations of cheeses are quite interesting. For example, I learned that at one point in time mozzarella was "traditionally made from buffalo milk obtained from a single early morning milking."You will be given a list of equipment you'll need, most you probably already have if you opt for a simple cheese, but "molded soft cheeses, hard and semi-hard cheeses will require some specialist tools." The ingredient list is simple, but each one is discussed briefly. One interesting note under rennet says that microbial rennet is acceptable, something a vegetarian might appreciate. Ash discusses proper work and storage areas and then goes into the actual method of how to make cheese. Several recipes are offered up and there are some suggestions on selling your product.This is an excellent book for the beginning cheesemaker. Rita Ash has taken her cheesemaking expertise and nicely compacted it into this easy to understand book. I'd suggest a thorough read before even attempting to try working through any of the recipes as the "method" often entails eight or nine steps. If you do have problems with your cheese there is a brief troubleshooting section you can take a look at. There are sidebars that offer serving suggestions. In the back of the book is an index, a glossary, and additional recommended website resources to explore. If you've been interested in making your own cheese, this is an excellent book to check out!

After checking this book out at my local library before purchasing I have the opinion that this book just doesn't have enough information for anyone to use what seem to be very nice cheese making recipes. One cannot simply say add culture to milk and hope all goes well...what sort of culture is completely skipped in the recipes the book has.I am not a complete novice when it comes to making cheese but I know enough to understand that a generic culture is not sufficient in any recipe. It would be much like saying add meat to any recipe without specifying what type of meat....

I have two books in this series. This one and the Herbs and spices book both are great for the novice and for the person who has the basics. I learned just enough to make me want to try to make some of the more difficult cheeses. I am not a complete novice, I have made some simple cheeses in the past mozzarella and some soft farm cheese, but was interested in learning more. This book gave me more than I expected. I learned some interesting background on the history of cheese making. I am getting ready to move into an older home with a small basement and I am looking forward to getting into my new residence to start my cheese making lab in the basement.