It has been a while since I have made some cheese. I am having withdrawals! Making cheese is now a part of who I am and it just feels great when making it, but even better when eating it. I feel like I have resurrected some ancient art that has been lost by modern man. Well, when you think of it like that, I suppose that is exactly what I have done. Hopefully, once my older kids have tasted my harder cheeses, they will want to learn how to make them as well. I would love to pass this skill down to them.
Anyway, today I bought two cheese making books, thanks to a $10 discount voucher given to me by Moo from Moo I Made it! Thanks Moo.
The first one I chose was “Home Cheese Making – Recipes for 75 homemade cheeses”, by Ricki Carroll.
The other is “Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen,” by Tim Smith.
I hope that my expectations are met, because I can’t wait to get stuck in to making some more yummy cheeses. Of course I will have to wait until Kim is on her feet again, but she is healing well and should be independent again in a few weeks. So, once I read these books, I will let you know which is the better one and if they are worthwhile investing in a copy. My mouth is watering just looking at the pictures!
Yes please! I’m hanging out for a review.
And I know exactly what you mean about being excited! I made home-made passionfruit cordial for the first time last week. It’s a simple thing but I’ve only ever had store-bought cordial and it felt like cordial making was some mysterious thing that could only be achieved by expensive machines in a factory. Making it for myself and realising how EASY it was felt really liberating.
I have Ricki Carroll’s book and it’s great; very straight forward instructions. I am interested in the other one though, waiting to hear what you think.
@ Ainead, no problems. When I have a read, I will post a review. It is a fantastic feeling to grow and make your own foods.
@ Julie, thanks for that. It looks like I have chosen wisely.
BTW, I found a ABC TV series on DVD at the library called Cheese Slices, where the presenter travels around Europe showing how different cheeses are produced. I was fascinated by it all and it was amazing to see how commercial operations do it. All the principles are the same at home, except on a smaller scale.