One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!

Cheese making, it seems such a mystery to me. Yet it really isn't. It also isn't difficult to make some soft cheeses at home without a lot of special equipment and ingredients. Several points to note about this book and the recipes: You will need some special things- Rennet, sometimes, which is what helps your cheese become cheese and cheese cloth and maybe some citric acid. But this book will guide you through all of that with an explanation of why you need what items. Do not expect to buy this book, get it in the mail one day and start making cheese. You will need to gather your supplies. None of it is expensive but you will need to have everything on hand when you begin. This is not for aged cheese. You won't learn to make stinky cheese or harder cheese that need to sit and be aged for a while. This book is about fresh, easy, cheeses. One hour is about correct. Although I will say that it took me a little bit longer than one hour I guess I move slow. Everything in this book is clear and easy to read. There are lovely pictures in this book and step by step directions. Every recipe I tried turned out great. Some of the cheese was not to my liking but it set up and looked and tasted as it should have based on the pictures and descriptions. The directions were clear and easy to follow. If I were teaching someone as a beginner, I'd suggest they get this book and then I'd help them as needed. This is a great resource. And home made cottage cheese is my new favorite, I don't think I'll ever eat store bought again. It's that simple and that yummy.

I love this book. I've been experimenting with cheesemaking for a couple of years now, but have yet to get over the various hurdles necessary to making aged cheeses- like the need for a "cheese cave"! Thus I've been focusing on fresh ones. I make a lot of ricotta, and this book has by far the best ricotta recipe I have tried to date. I did not use the Meyer lemons, but in my experience the acid used mainly affects the flavor of the whey, so I used purchased lemon juice. I also omitted the cream, since my milk was full-fat raw milk. (Note that theseelements have remained constant in all of my experiments with ricotta recipes!) This ricotta came together perfectly and- more to the point- drained far more easily and fully than any other recipe I've tried. Usually my draining cloth clogs up and the draining is really slow, indicating lots of small particles- not with this one! Nonetheless, the curds are delicate and small and delicious. In my opinion, this recipe alone would be enough to justify buying the book! Based on that success, I am eager to explore some of the other cheeses, especially mozzerella (which I made once before with moderate success) and maybe even burrata! Not to mention the fromage facile, and... The recipes and techniques are very detailed, including excellent and clear photos of what each stage looks like. Lucero includes all sorts of helpful tips, too, that can be very handy. I am delighted with this book! Very recommended for anyone cautiously dipping a toe into the world of home-made cheese.

This a great ebook for beginners! The humor and step by step instructions make it easy to create great foods! I am a huge mozzarella & yogurt lover. I also am a gourmet cook. Prices for milk products are often way to high for me on a fixed income. Moving to Costa Rica soon & will be getting fresh milk directly from a farmer! Farmer & yogurt cheeses are some of the oldest recipes in the world! Most recipes were created in Greece, Israel, & other Middle Eastern countries dating back to 4k BCE. Warm weather milk products = nasty rotten unless fermented. I love homemade yogurt "cream cheese" which is called Labah etc in Israel. Just drain plain yogurt with salt through a clean white napkin, pillow case etc. Better & tastier than store bought. Lots of great recipes including Paneer, mozzarella, burratta (sp), & more complex pressed aged cheeses! Fantastic guide for new cheese & yogurt makers! I didn't get paid... or get a discount for my "unbiased" review. How can someone be unbiased with free stuff?

I love this book. It is very easy to understand and the cheeses that I have made from this book were delicious. It did seem that once you made one cheese in this book, you had made them all. The concepts were pretty much the same throughout. But for being my first cheese making book and experience, this book was perfect. This book has given me the basics and the confidence to move toward more advance cheeses.

Who knew you could make cheese in one hour? I'm working on learning some primitive/ancient skills because I feel like we as a civilization have lost all the wonderful arts that we once had. I want to teach my kids and grandkids something to leave as a heritage, and this is fun, easy, simple recipes and step by step directions that anyone can follow. You will instantly want to go make cheese after only a few pages. The author, Claudia Lucero has a real desire to pass along her wealth of information and is a skilled cheese artisan. I really had no clue it was so easy to make fresh cheeses. These don't have to be aged at all and literally, you will be eating cheese after one hour! GET THIS BOOK!

I loved this book. It was extremely well-written with plenty of pictures and step-by-step instructions to suit anyone's learning style. I particularly liked the fact that Claudia tells about her "failures" and how even the more epic "fails" can be turned into successes. She tells about which techniques might take a little practice and which ones can be mastered almost immediately. Even when a technique will require a little more practice, she shows you how your first attempts can be used and what exactly to expect, as in her "string cheese". Love the recipe and serving ideas ... so mouth-watering! Everything in this book prepares you for success in cheese-making and all the ingredients and tools are readily available. If you don't have them on hand, she even shows you how to improvise with what you may already have. Finally, Claudia encourages you to experiment, assuring you that even your most daring experiments will still likely be edible, even if they don't turn out exactly as planned. She shows her own "failures" which ended up creating a completely new recipe for her. Nothing is wasted, she even offers delicious suggestions for using the whey by-product. I would say this book has proved to be worth every penny and has already become a highly treasured addition to my "how-to" book collection.

bought it as an xmas pressie, so have only looked through, but very inspiring, well presented, and all seems very doable.

Hier findet man unkomlizierte Rezepte, die gelingen und lecker schnmecken und das in (relativ) kurzer Zeit. Ich bin sehr begeistert! Ich denke da ist für jeden Geschmack etwas dabei. Auch ohne vorher Erfahrungen, in Sachen Käse selbst herstellen, gesammelt zu haben kommt man ohne Probleme mit den einfachen Rezeptbeschreibungen zurecht.

アイディアいっぱいの自家製チーズ本。 ただし本の中で使われているレンネットの代用品が日本では入手しにくいと思います。

A really lovely book. Cheese is easy to make and the recipes are easy to follow.