Homemade Cheese. Step-by-Step Course Book from Beginner to Master

Do you want to engage in homemade cheese making, but don't know how to approach this task? It seems that without extensive knowledge and making mistakes, you won't be able to get either mozzarella or maasdam? If you learn each step on your own, that's probably true, but with a knowledgeable teacher, the path to your first real cheese is greatly shortened.
Anton and Olga Eliseev, owners of the family «Eliseev Cheese Factory», have been producing craft cheese for over 10 years, known not only in Russia but also beyond its borders. In their book, they will detail all the important nuances of cheese making and share reliable recipes that they use themselves.

In the chapter «Cheese in Theory» you will learn:
- how to choose raw materials;
- what additives make cheese cheese;
- how to give cheese a special taste, color, and aroma;
- what equipment you need to stock up on;
- what the stages of cheese production, aging, and storage are.

The chapter «Cheese in Practice» will reveal 22 recipes for cheeses and dairy products. Learn how to make cottage cheese, delicate mascarpone, mozzarella, and «Russian» cheese, as well as mold-ripened cheeses — for example, camembert and «Don Simon».