Home Cheese Making

The book we started making raw milk cheese with. Information is easy to understand and helps you to make sense of the cheese making process. A troubleshooting section helps you improve every time. 

In addition to recipes for soft cheeses and hard cheeses from around the world, the book has recipes for kefir, crème fraiche, butter and sour cream. Our favourites are the halloumi, gouda and Swiss-style cheeses, as well as butter and yoghurt.

For making different soured milks, see the Nourishing Traditions book (also available on our site), for more information. 

From the cover of Home Cheese Making: "Ricki Carroll, internationally known as the Cheese QUeen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticate palate pleasers such as halloumi, raclette, and gorgonzola. 

With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream, an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses, and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever."