Home Made Cheese Book by Paul Thomas

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This beautifully illustrated and well written hardback book shows you how to make more than 40 dairy products, including butter, cream and yogurt as well as fresh, soft, hard, ripened, matured, lactic and mould-ripened cheeses.

An expert's step-by-step guide, from renneting, cutting and milling to draining, salting, pressing and maturing.

More than 475 photographs highlight and demonstrate key techniques.

Simply put, one of the most informative books you'll ever read on cheesemaking. If you're new to cheesemaking, or have been making cheese for a while but wish to learn more complex skills, then this is the book for you.

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OK for advanced makers

This wasn't really written for people looking to test the waters with a little home cheese making, unless your home is a smallholding - you don't start out at 11 litres! On the other hand, the general principles to cheesemaking was very helpful. For halloumi, I noted that the picture instructions for Halloumi didnt match with the written instructions - again for beginners, this confusion is alarming! We don't know which way to go, as we don't have the experience to work out what which way would be the most likely. As it happens, I went with the written instructions and it worked out perfectly - with 2 litres of raw milk (not 11) , I might add! So a useful book with a bit of modification with proportions and for general principles.

Home Made Cheese Book by Paul Thomas

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