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Create artisanal cheeses—right at home! Susan Ogilvy's detailed instructions and line drawings take you through the process, so you can easily produce delicious fresh milk cheese; cream cheese; traditional soft cheeses like Colwick and Cambridge; a small Cheshire, and more. This wonderful addition to any cook's library also has recipes for other dairy products, such as yogurt, butter, and clotted cream. Best of all, there's no complicated equipment, ingredients, or facilities required!
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About the Author:
Susan Ogilvy, who used to work for the Milk Marketing Board and the Ministry of Agriculture in the UK, was also a nutritionist. She was an avid home cheese maker and teacher of the craft.
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- PublisherBatsford
- Publication date2015
- ISBN 10 1849942722
- ISBN 13 9781849942720
- BindingHardcover
- Number of pages144
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MAKING CHEESE: MAKE YOUR OWN TRADITIONAL ARTISAN CHEESE, BUTTER AND YOGHURT. By Susan Ogilvy, revised by Alison Gibbs.
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Batsford. London. 2015.
(2015)
ISBN 10: 1849942722
ISBN 13: 9781849942720
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Book Description Condition: new. (Hardcover, 2015). (1976) 2015 1st edition thus. Small 8vo hardback (143 x 199mm). Pp144. Colour pictures and b/w illustrations. Pictorial paper-covered boards, issued without a dust-wrapper. Fine new copy. An excellent introduction to the craft of cheesemaking, with step-by-step instructions and clear line drawings, guiding you through every stage of the process. Includes fresh milk cheese, cream cheese, traditional soft cheese, such as Crowdie, Colwick and Cambridge, the larger smallholder cheese and the small Cheshire. Also descriptions for making other dairy products such as yoghurt, butter and fresh clotted cream. PREVIOUS PRICE GBP 12.99. Seller Inventory # 53456
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Making Cheese
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Book Description Hardcover. Condition: New. After outlining the principles of cheese making, including storing and rejuvenating a starter culture, Susan Ogilvy explains how to follow the process at home using basic ingredients and equipment. The instructions range from a simple fresh milk cheese to enjoy straight away to soft cheese and a Cheshire that requires 4?6 weeks to mature, and are followed methods for making yoghurt, butter and cream. Seller Inventory # 518559
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Making Cheese: Make Your Own Traditional Artisan Cheese, Butter and Yoghurt
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Book Description Hardcover. Condition: New. Seller Inventory # Abebooks504790
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