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Over 10,000 years of cheese making (plus butter and yogurt making) wisdom is contained in this bulletin. Outlines in detail everything you need to know - from equipment and ingredients, to pasteurizing your own milk, to great recipes for fresh, wholesome, delicious dairy products you make right in your own kitchen.
By expert cheesemaker Ricki Carroll, 32 pp.
Note: Booklet has a hole in the center for display purposes.
The Ingredients
The Equipment
Cleaning and Caring for Your Equipment
The Basic Techniques
Recipes for Soft Cheeses
"Copyright permission by Storey Communications"
