Backwoods Home Magazine
Subscribe to Backwoods Home Magazine print or Kindle editions
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418

Facebook   YouTube   Twitter
Follow Us!




Features
 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Newsletter
 Letters
 Humor
 Free Stuff
 Recipes
 Print Classifieds

General Store
 Ordering Info
 Subscriptions
 Kindle Subscriptions
 ePublications
 Anthologies
 Books
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

Advertise
 Web Site Ads
 Magazine Ads

BHM Blogs
 Behind The Scenes
 Massad Ayoob
 Ask Jackie Clay
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Oliver Del Signore
 David Lee
 Energy Questions
 Bramblestitches

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Meet The Staff
 Contact Us/
 Change of Address
 Write For BHM
 Privacy Policy

Retired Features
 Country Moments
 Feedback
 Links
 Radio Show






200 Easy Homemade Cheese Recipes
From Cheddar and Brie to Butter and Yogurt
by Debra Amrein-Boyes


200 Easy Homemade Cheese Recipes

Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen.

The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature:

  • Spreadables — cream cheese, cottage cheese, ricotta, mascarpone
  • Stretched cheeses — mozarella, bocconcini, provolone
  • Mold-ripened cheeses — Brie, Camembert, Valencay
  • Blue cheeses — Roquefort, Stilton, Gorgonzola
  • Washed rind cheeses — St. Paulin, Oka, brick
  • Hard cheeses — cheddar, Gruy?re, Parmesan
  • Ethnic and specialty cheeses — haloumi, queso blanco, paneer, feta.

Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection.



Want to give this item as a gift? If so, please check here and use the space below to fill in the recipient's name and full mailing address, including Zip Code. We'll send it directly to them and include a gift notice telling them it is from you.

Want to personalize the gift notice?
Just check here and type in a short message below.

Maximum 60 letters & spaces

304 pages; 7 x 10; paperback #FP71 $24.95
Packaging, handling & postage charge applies to all shipments.




We accept Visa, Mastercard, Discover/Novus, American Express, Personal Checks & Money Orders.

General Store
Ordering Info
Anthologies
Back Issues
Books
Classified Ad
Help Yourself
Photocopies
Specials
Subscriptions
Subscriptions
for Silver









Top of Page
 
www.backwoodshome.com designed and maintained by Oliver Del Signore
© Copyright 1998 - Present by Backwoods Home Magazine