And That's How You Make Cheese!
by Shane Sokol
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Book Reviews of And That's How You Make Cheese!
Book Review: A great source of misinformation
Summary: 1 Stars
Recipe books that contain significant mistakes are pretty much useless for beginners. (like checking that the pH of 90 degree milk is 8.6. If you've got whole milk with that pH, you should throw it out).
You can get better information from a Google search. Don't waste your money on this book.
Book Review: Behold the Power of Cheese!
Summary: 5 Stars
This is a fun book with plenty of recipes for everyone. We have made a Gouda and a Blue Cheese, among others. The Gouda was creamy and wonderful. So much better than anything you can buy in the store. The Blue Cheese is still aging, but looks great. I highly recommend this book. Easy to follow and fun.Book Review: Not bad. Wildly overpriced.
Summary: 2 Stars
In itself this book teaches how to make cheese, however for the price you don't get much meat. The quality of the print is pathetic. With 2-3 more dollars you can buy Carroll's or Ciletti's book. I mean, it's like paying the same price for an old wreck or a brand new upper level car ...Book Review: Decent Starter Book
Summary: 3 Stars
This book was a good primer for me as a beginner. I did find many spelling errors and inconsistencies between recipes and the use of cultures, which made me wonder how careful the author and publisher were in developing this material. But, overall I did find the book helpful.Book Review: Great Book of Recipes
Summary: 5 Stars
Loved the history of cheese story & had great success with all recipes we've tried so far. The Feta and Swiss were wonderful. We are aging a Cheddar right now and can't wait to see how that turns out. The Caraway Swiss was a hit!