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'Not everyone can keep a cow, but everyone can make cheese.' This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover's guide to making their own favourite food - and there are some recipes for the biscuits to go with it, too. Contents: Cheese: The Miracle Food; How Cheese is Made; Milk, Starters and Other Ingredients; Cheese-making Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses; Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for Sweets; Common Cheese-making Problems; Index.
Author Paul Peacock has been making cheese at home for many years. He was inspired by his grandmother who made cheese every day of her life, collecting the milk from various sources in wartime Manchester, setting it by simply allowing the milk to sour, and washing, hanging and eating the resultant cheese on a sandwich for her evening meal. Paul is also an expert on plants and gardening and writes as Mr. Digwell for the Daily Mirror's Gardening Advice web site. He can be heard on BBC Gardener's Question Time and is the editor of Home Farmer magazine and author of many books, including Patio Produce, The Urban Hen, and - with his wife, Diana - Grandma's Ways for Modern Days.