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About the Author
Claudia Lucero is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores. She also developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. She lives in Portland, Oregon.
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Product details
Paperback: 272 pages
Publisher: Workman Publishing Company (May 6, 2014)
Language: English
ISBN-10: 0761177485
ISBN-13: 978-0761177487
Product Dimensions:
7.2 x 0.6 x 8.2 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
228 customer reviews
Amazon Best Sellers Rank:
#62,651 in Books (See Top 100 in Books)
I love this book. I've been experimenting with cheesemaking for a couple of years now, but have yet to get over the various hurdles necessary to making aged cheeses- like the need for a "cheese cave"! Thus I've been focusing on fresh ones.I make a lot of ricotta, and this book has by far the best ricotta recipe I have tried to date. I did not use the Meyer lemons, but in my experience the acid used mainly affects the flavor of the whey, so I used purchased lemon juice. I also omitted the cream, since my milk was full-fat raw milk. (Note that theseelements have remained constant in all of my experiments with ricotta recipes!)This ricotta came together perfectly and- more to the point- drained far more easily and fully than any other recipe I've tried. Usually my draining cloth clogs up and the draining is really slow, indicating lots of small particles- not with this one! Nonetheless, the curds are delicate and small and delicious.In my opinion, this recipe alone would be enough to justify buying the book! Based on that success, I am eager to explore some of the other cheeses, especially mozzerella (which I made once before with moderate success) and maybe even burrata! Not to mention the fromage facile, and...The recipes and techniques are very detailed, including excellent and clear photos of what each stage looks like.Lucero includes all sorts of helpful tips, too, that can be very handy.I am delighted with this book! Very recommended for anyone cautiously dipping a toe into the world of home-made cheese.
I saw one of the recipes from the book used on the Home and Family show, so I decided to give it a try. I am an artist and crafter, so the creativity of this appealed to me.I am still reading, but how smart is this author? She starts you out at the very beginning with a fast and easy farmer's cheese. This is so basic and easy that it encourages you to know you can do this and will keep people reading the rest. She also has many photos, so you can really see if you are on track. Very well thought out.My dogs are loving the leftover whey on their dog food, so it gets a "paws up" rating from them as well.
I like this book. I've made several of the recipes and now I don't buy cottage or ricotta anymore.The author must have a nearby goat herd! Goat milk is available for $6/qt here, making it a expense I'll pass on.I use tulle, wedding veil material, instead of cheese cloth, and washes and dries better, reusable , stronger . I put a tablespoon of bleach in a half gallon of water to sanitize the tulle, rinse it well after the soak.
I am new to this cheese making business and after taking a class at a local store, decided this is my next conquest. Being a noobie, I really appreciate all the pictures and instructions in this book. There is a nice introduction to the equipment you will need and scattered throughout are recipes to use the product you just made. While I won't be making any truly artisan cheeses from this, it is an excellent jumping off point in to this newest endeavor. So far I have made Hacker Jack (think Pepper Jack) and ricotta, both very easy and very fast. I am looking forward to learning much more as I go!
Who knew you could make cheese in one hour? I'm working on learning some primitive/ancient skills because I feel like we as a civilization have lost all the wonderful arts that we once had. I want to teach my kids and grandkids something to leave as a heritage, and this is fun, easy, simple recipes and step by step directions that anyone can follow. You will instantly want to go make cheese after only a few pages. The author, Claudia Lucero has a real desire to pass along her wealth of information and is a skilled cheese artisan. I really had no clue it was so easy to make fresh cheeses. These don't have to be aged at all and literally, you will be eating cheese after one hour! GET THIS BOOK!
I made the VERY basic cheese, that turned out good and tasted ok, but needed some additional seasoning. Then I tried the Mozzarella recipe which was fun and turned out much better with just a little more effort. I need to zero in on the seasoning again, but the taste was very good, more creamy than store bought cheese, and the transformation from large curds to a gooey pliable cheese was great. Going to try several other types. but I need to eat what I've made so far. Both cheeses I made were DONE in LESS THAN HOUR. XLNT
I made mozzarella cheese using the exact directions perfectly and easily! It was so much fun! Next Immaking nice pizzadough and sauce using another book (...pizza elements...). I'm very pleased. (note: I did not have flake salt .. the recipe called for 2 tsp.;I used regular salt 1/2 tsp and ittasted great. A very good book in mt opinion.
I really like the directions and recipes. Unfortunately the book is missing pages 69-92 and has duplicates of pages 93-117. The copy I first borrowed from the library while waiting for my copy to arrive had the missing pages, so maybe there are 2 editions. Mine is a first printing 2014 edition. It is missing half of Paneer, all of Chivo Fresco, and all of Honeyed Toast Cheese recipes. I liked she had recipes to use the cheeses you just made. Just was bummed about the incomplete recipes.
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