Finally, after four months of hard work, Keep Calm and Make Cheese eBook is now available for purchase. It has been a labour of love, and great fun to produce.
Here are the book description.
Keep Calm and Make Cheese – The Beginners Guide To Cheese Making at Home
Have you ever wanted to make real cheese at home, but didn’t know where or how to start? Well look no further, as this book makes it easy for the beginner to jump right in and make cheese.
Keep Calm, and Make Cheese steps you through the process of home cheese making with 24 tried and tested recipes for the budding home cheese maker to follow and create.
With over 60 pictures, and links to 12 of the author’s simple to follow cheese making video tutorials, the whole process becomes much easier to achieve success than you would by reading a normal cheese making book.
After reading this book you too will be able to “Keep Calm and Make Cheese”, in your very own home.
For more information about where you can buy this great beginners guide, visit my eBook page.
As retailers begin to distribute it, I will update the eBook page with fresh links. It will be available for Kindle in 24 hours.
I am living in West Africa and only have access to UHT or powdered milk. I successfully made cream cheese today with powdered milk heating it with vinegar, but would like to try Mozzarella: do you know if it would work? If I can get some rennet tablets, would they work with UHT milk?
Grateful for any help!
Hi Julia. Technically you have made ricotta by adding vinegar, which is just as tasty. True cream cheese requires starter cultures and rennet to ensure consistency and flavour.
I know from experience that UHT milk will not set a firm curd as the milk proteins have been ultra heat treated and mostly destroyed, however I have not tried powdered milk.
You can only give it a try. Let me know how it turns out!
Gav x