“Home Cheese Making”, by Ricki Carroll (278 pages, paperback) will help to take the complexity out of home cheese making. Ricki explains easily the procedures to follow from the very first batch. This book will help you understand equipment, usage, preparing starter cultures, using rennet, controlling temperature and storage of your finished cheeses. There are stories about artisanal as well as home cheese makers, recipes for using your cheeses, hints on how to cut your cheese, recipes from customers and much, much more. You will find an easy-to-follow format with illustrations, charts, glossary and a troubleshooting guide. This book is a must for all who want to maker their own cheese in the comfort of their own kitchen
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