How To Make Soft Cheese
Once we found out just how easy it is to make soft cheese at home, we couldn’t wait to share our discovery, so we called upon BBC Good Food columnist Gerard Baker to put together a few basic recipes to get you started. With tips on ingredients, equipment and techniques to ensure successful results.
Spiral-bound, 34 pages.
Cat Ref: SKU 16737
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How To Make Soft Cheese Customer Reviews
Showing 3 of 35 reviews See all reviews
Cheese making is obviously not an exact science!” by Janice
The book is indeed very inspiring, however after having just poured 2 litres of coagulated Jersey milk down the drain that did not magically turn into mozzarella, a little more detail or some troubleshooting tips would be desirable. I might give the mozzarella or another recipe one more attempt, but the success of this book will depend, not on reviews such as Emily's above, but on the results gained in the kitchen by other customers. I can well imagine that cheese-making requires a little intuition so it might be better owning it as reference book following a cheese-making course.
A note from the team: Thanks for placing your review. We've found that one of the most important parts of the recipe for the mozzarella is to make sure you take your ingredients to the EXACT TEMPERATURE specified in the recipe..We'll be in touch shortly to help. There is also a microwave free mozzarella recipe listed in the book for customers who don't have the use of a microwave. A video with helpful hints and tips will be on our website very soon.
Totally Fascinating!!” by Fiona
This book is a great introduction to soft cheese making. The recipes were easy to follow and the results were very tasty. I've made four of the seven cheeses so far, Halloumi, Mozzarella, Cottage Cheese and Fresh White. I must try the suggestion for adding chilli's to the Halloumi. That will be really nice cooked on the BBQ! I've yet to make Ricotta, Cream Cheese and Feta but I've read the recipes and they seem easy enough. By the way the recipes in the book make enough to fill one mould. You need to use unhomogenised milk but most supermarkets sell it. Just check the label to make sure.
This review is for an older version of this product
Great introduction to cheese making” by Emily
I had to buy this book as soon as I saw it. There is a good choice of different soft cheeses, and the recipes are straightforward and easy to follow. They even give serving suggestions, and a guide to which cheeses can be made low fat, or richer. Can't wait to get started!