Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

2 months ago, I found instructions on-line on how to make "farmer" cheese. I made it a couple of times without really understanding what I was doing. I just received Ms. Caldwell's book last week and WOW! There are all sorts of little tidbits that are filling in my knowledge gap, with easy to follow instructions and great color photos, too. The book is organized in a series of lessons, starting with the most simple cheese (Ricotta), onto to buttermilk, kefir and yogurt (and others), graduating with the final lesson on Parmesan. I couldn't be more thrilled!If you're wondering where to start, get this book.

I cannot recommend “Mastering Basic Cheesemaking” highly enough. 2 months ago I was a complete novice at cheesemaking, having never even made homemade yogurt. But thanks to this fabulous book I have now successfully made not only homemade yogurt, but also ricotta, paneer, cream cheese, and creme fraiche, as well as mozzarella, burrata, feta, and farmhouse cheese! I particularly like how the book is organized into lessons, where recipes progress from very basic to more advanced by building on techniques learned with prior recipes. As a novice, this lesson format has not only helped my learning process by reinforcing the common steps in cheesemaking, but has also given me the confidence to try increasingly challenging recipes. In addition to the organization of the book, I also just really like the recipes. They are clear and well-written, beautifully photographed, work just as described, and are delicious! Both the feta and farmhouse cheeses, which I made last week, are as good if not better than most commercially-made cheese (and my friends and family who have sampled them agree!). If you, like me, have always been intrigued by cheesemaking but felt too intimidated by it to give it a try, this is definitely the book for you!

I've had dairy goats for years, and have made a great deal of cheese, but I haven't known WHY things worked. It is difficult to navigate the world of cultures and powders and things when you don't just want to mix up a batch of tasty cheese that works for mysterious reasons; I'd like to simplify my cheeses (as my milk is very VERY good), and you can't simplify unless you know the process. Ms. Caldwell, a well-known and successful cheesemaker and goat expert, has written the book I've needed to read. Not only does she raise the same breed of goats I do, but she discusses ingredients and the different characteristics of different milks and how they affect process and results. THIS IS WHAT I WANT! Devoted goat-keeper + raw milk + Nigerian Dwarf + serious and discriminating cheesemaker = a book that walks you through everything you need to know for incredible cheese whose every quivering curd you understand. I know she has a further book on more complicated and interesting cheeses, but right now this is IT for me. I like my cheese like I like my yarn: of the highest quality yet the greatest simplicity, so that the quality shines through.

…my only real complaint is that you're given advice only on vegetable rennet, no provision for the others. I think one of the cheeses had a list of three possible cultures to use but didn't make it clear that you needed only one.A good starter guide, should be in any collection (has tips I hadn't seen elsewhere).

My first cheese book from Gianaclis Caldwell was her more advanced Artisan book. I'm still learning much from it. Knowing her style of writing about a subject dear to my heart and kitchen, I had to have this one, too. I've already recommended it to several would-be cheesemakers. I love how she fashioned the book as a personalized cheesemaking class. Starting with the basics, she takes you thru cheese in the order you should learn and make it. It builds on itself, while building your confidence. A cheesemaker can never know too much, and I've learned even from this basic book. Sometimes the Artisan book assumes I know how many pounds of pressure a particular cheese needs, and I keep both books open to that family of cheeses and refer to both during the process to improve my skills. Following her direction you can't help but be inspired and learn from her knowlege and experience. She takes the fear out of failure, since a variation in results is often not failure, but a new cheese recipe that becomes your own. If you are considering cheesemaking, just getting started, or like me- just have to have all her books, don't miss this one!

I love this book! I have made so many gorgeous batches of cheese with this book. Everything from feta to gouda to cheddar to parmesan and I love that there is a goat milk section.This book is easy to follow and understand with great color pictures and illustrations on the different techniques in cheesemaking.I also purchased the second book in the series which is also good but not as good as this one which is more basic and easy to follow.

I'm really happy with this book. Even though I've been making cheese for about a year now (and have dabbled in the past) it's really been teaching me a lot. I love that Gianaclis raises goats too so I feel confident using her recipes. After getting through most of this book, I ordered her other one called Mastering Artisan Cheesemaking which goes into things much more deeply. I found out about this author from my goat cheese making group and am so grateful to have two of her books so far.

Great book for those that are starting to introduce themselves to cheesemaking. This is a great piece to read, learn, make notes and have as a simple to understand, yet detailed introduction to the basics of cheesemaking.