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My Cheese eBook

Keep Calm and Make Cheese – The Beginners Guide To Cheese Making at Home

cheese making ebook

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 27 tried and tested recipes for the budding home cheese maker to follow and create.

The eBook contains recipes for these cheese types;

  • Quick Mozzarella
  • Whole Milk Ricotta
  • Whey Ricotta
  • Yoghurt Cheese
  • Cream Cheese
  • Italian Bag Cheese
  • Feta
  • Marinated Feta
  • Halloumi or Helim
  • Colby
  • Cotswold
  • Caerphilly
  • Drunken Cow
  • Farmhouse Cheddar
  • Farmhouse Cheddar with Peppercorns
  • Farmhouse Pepper Blue
  • Komijnekaas
  • Monterey Jack
  • Pepper Jack
  • Pyrenees (Ossau-Iraty style)
  • Wensleydale
  • Parmesan
  • Romano
  • Romano Pepato
  • Emmentaler style
  • Camembert
  • Stilton

With over 60 pictures, detailed instructions, and resource links to the Author’s extensive cheese-making video tutorial series and cheese-making podcast, 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 own home.

This second edition contains three new recipes, four new video tutorials, and a resource section.

eBook only (PDF format)

Buy Now

eBook download hosted by Teachable.

Reviews:

Michael C on Apr. 29th, 2013 
 
Fantastic work!   I’ve never made cheese before
and now I seriously can’t wait until I do, this book is amazing!  So much great
work here, and Kim’s drawings are really something else too!   You should be
really proud.

Ian T on May 3rd, 2013 

“Gavin has written a book that is refreshing in straightforwardness and purpose, to give you a good start in making cheese at home. It has the personal touch, where he speaks of his reasons behind wanting to start making cheese in the first place; I found this more interesting than what other authors start their books with. You know that story about the poor nomad who had to put milk in a lamb’s stomach; he is using for a canteen and then goes sloshing about the desert and voila cheese! It is the personal touch that made me want to keep reading.”
“When you make the same quick cheeses nearly everyday, you feel like something different in the weekend, and I was very pleased by the recent release of Gavin Webber’s cheese eBook “Keep Calm and Make Cheese – The Beginners Guide To Cheese Making at Home”. In fact I tried three new cheeses in three days! The Italian bag cheese, the Camembert and the farmhouse cheddar. Gavin’s book has very clear instructions and the recipes are nice and simple, without some of the more complicated and time-consuming steps I’ve seen in other books. The cheeses are practical for use in the home, rather than trying to match every step used in a commercial process. Many of my other cheese books skip over important details, and I’m never sure if I should put the lid on the pot, or if I should be draining the cheese in cheese cloth, or do I air dry in the fridge or at room temperature? Gavin doesn’t leave you wondering, all the steps have just the right detail.
 
 
Sasha Goldberg on June 30, 2013  
This is a great book for beginning cheese makers. The format, linking the recipes to online videos which demonstrate techniques, is exceptionally helpful. What’s more, Gavin posts regularly on his blog and is available to answer questions.
This is a tremendous value at $9.99 and would be worth it at twice the price.

Comments

  1. Keith says

    I ordered this e-book yesterday. It is now 10 hours later and no link to the document.

    This is a digital product so the delivery should be instant. Please advise what is happening before I require a refund.

    Reply

  2. Tamara Stojanovic says

    Hi Gavin
    Just bought your book and I am keen to start making cheese.
    I would like to make it with non-animal (NA) renet.
    I have read that NA renet in liquid for has 5 harmful ingredients that are used as preservatives while the tablet form does not have any of these harmful ingredients.
    So if I were to make your 4 litre milk haloumi cheese – do you have any advice about the amount of NA renet tablets I would need?
    Many thanks Tamara

    Reply

  3. Viki Stewart says

    I placed an order for your cheese recipe book PDF 5 day ago, I still have not received it and when I go to the sight that took the payment they state there is no order under my email address. I have requested Paypal to investigate and cancel the payment. Any Information about this would be greatly accepted

    Reply

    • Gavin Webber says

      Hi Viki. Thanks for your comment. It sounds like a misspelled email address because the book link is emailed instantly to you from TeeSpring (I don’t host the book on our site). If they don’t have your email address on record, this is the most likely cause. Please continue with your Paypal dispute and cancel it. With that said, try again and please double-check your email address when you place the order.

      Kind regards, Gavin

      Reply

  4. patrice says

    Hi Gavin, I made your Boursin, and it turned out absolutely fabulously. I just made it a second time, following the same procedures. Can you help me with what I did wrong? Instead of a spreadable, creamy ‘Boursin’ style cheese, this is more like small curd cottage cheese mixed with herbs and garlic. 🙁 I have to make my own creme fraiche out of cream and buttermilk, but I did that the first time as well. Thanks. I’ll be buying your ebook, can’t wait to try more kinds.

    Reply

  5. Chiara B. says

    Hello!
    I write to you from Italy; I enjoy so much all your video-tutorials on YouTube, you gave me so much inspiration that I want to try this new path of cheese! 😛
    I take advantage of my incoming birthday to get all the equipment needed..: since I have no backgroud, I’d like to purchase your e-book on which I have a question for you: since I have very little info on the chemical aspect (what and why do you need “that” for what..) and on the practical side (equipment) do you cover also that side, or should I integrate it with some other book? I’m up to get all the knowledge I can..! If you have any good reference that you valued as good along your path, I would appreciate it as well!
    Thank you very much. Hope to hear from you!
    Chiara

    Reply

  7. Christopher h barry says

    Love your videos and recipes. Please make a print version of your book… we live in a very rural area with no Internet. Best,
    Chris

    Reply

  8. Rico Habibie says

    can you teach us how to make raclette cheese please? Its such an awesome cheese 🙂

    Reply

  11. Johnny says

    Why is the cost of Keep Calm and Make Cheese only in USD? Can I get it with AUS dollars as I am in Australia and so are you.

    Reply

  13. Scott and Kim Bazely says

    Hi Gavin

    My wife and I purchased your book and read it from cover to cover. Now the second time we are reading it from cover to cover is in the kitchen! We greatly appreciate your demystifying approach to cheesemaking. My wife loves to experiment with cheeses and I love to experient with cheeses – a match made in heaven!

    Thanks for your efforts, we are recommending your book to all.

    Reply

  15. Cheesemaker says

    Hi Gavin. I think it could be interesting to have youre new book. How is it with tax and so on, when I live in Dänmark?
    Can I buy it directly by you or do I have to go around the bookstore?
    Hope to hear from you, and thanks for making advertising for my blog. I have made translate posible on the blog.
    You are amazing Gavin

    Reply

    • Cheeseadmin says

      Hi Aase, no problem regarding your blog on this site. You have a great reference on Ostepressen!

      Yes you can buy it directly as a PDF file using the add to cart button above.

      Regards,

      Gav x

      Reply

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