Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » BOOK: Everyday Cheesemaking

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

BOOK: Everyday Cheesemaking

everyday-cheesemaking-230

Are you ready to make cheese? Photo
courtesy Microcosm Publishing.

 

A copy of this small paperback arrived yesterday. We picked it up and read it straight through to the end. It’s a real page-turner, and we’ve never even thought about making cheese.

(O.K., we did make mozzarella once, from a kit, and made butter with a tabletop butter churn).

“Everyday Cheesemaking: How to Succeed at Making Dairy and Nut Cheese at Home,” by K. Ruby Blume, is a treasure for the knowledge that it imparts, and especially the teachings on why things go wrong and how to fix them.

Ms. Blume had purchased cheese books to teach herself how to make cheese. The problem is, unlike baking brownies, many things can go wrong in the cheesemaking process, resulting in a lot of wasted time and milk.

So after she learned, she shared her knowledge via cheesemaking classes, and now this book. It is targeted to “everyday people” who have other jobs, and want to make cheese easily for the joy of it (or perhaps more accurately, to impress their friends and family with delicious homemade cheese). It is very clear on what can go wrong and how to avoid it.

 
Ready, Set, Make Cheese!

As we thumbed through page after page of how-to, we, who have never thought of it, wanted to run right out for the milk to make feta and ricotta, two cheeses we love and the easiest recipes in the book.

The book covers a wide rage of homemade cheeses, from fresh cheeses such as chevre, halloumi, queso fresco and mozzarella to aged classics such as blue cheese, Brie and Camembert.

In addition to cheese, you can make buttermilk, sour cream and yogurt, as well as vegan cheese, made from ingredients like nuts or soy protein.

The book is published by Microcosm Publishing, a small publisher in Portland, Oregon. We like the book so much that we forgive them the errata that should have been caught: many missing commas, typos like “feed” instead of “fed,” and a duplication of the same paragraph.

But these don’t get in the way of the fine writing style and the wealth of information. This is a great gift for anyone who has thought of making cheese.

Get yours on Amazon.com.

 
  





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