Pinaco Publishing - How To Make Cheese by Barbara Nelson

Have you ever wished you could start making and enjoying your own mouth-watering homemade cheeses but were utterly baffled about how to get started?

Everyone around you tells you to give up before you even get started: `it's too difficult' they say, `it's impossible to do it at home' they warn, `You'll never do it- it takes too much time and too much skilled knowledge'. But still you dream of the sense of accomplishment and fun that comes from creating food from scratch with your very own hands.

Even if you ignore their warnings and give cheese-making it a go anyway, you'll no doubt find yourself overwhelmed by baffling terminology and complicated ingredients and begin to wonder why you even thought this could be a good idea.

But the truth is that you absolutely can make delicious homemade cheeses right there from the comfort of your own kitchen and it doesn't need to involve fancy equipment, specialist ingredients nor complicated steps. Best of all, absolutely anyone can do this without needing any kind of specialist training nor years of experience and in this book I will show you how in a simple and easy-to-follow way.

I have written this book to wipe away the myths and give you back the power to create one of life's little pleasures using the skills you will learn within this book. Everything inside is explained in clear steps and using everyday language that will have you progressing from beginner to expert in no time. And not only that- we offer thirteen irresistible cheese recipes that take you by the hand and introduce each new skill or technique at a comfortable pace. Home cheese-making can be an absolute joy if you know how. Give it a go!

Here's a sneaky peek as to what's included:

Why you should make your own cheese
Cheese making myths
The magical cheese-making process
The equipment you'll need
Cheese-making ingredients
How to warm milk for cheese-making
The secrets of making awesome cheese
Plus recipes for Labneh, Mascarpone, Paneer, Ricotta, Cream Cheese, Mozzarella, Fromage Blanc, Cottage Cheese, Cheddar, Blue Cheese and even Brie.