How To Make Soft Cheese How To Make Soft Cheese

How To Make Soft Cheese

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How To Make Soft Cheese

star star star star_border star_border ( 38 reviews )

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Product Features

  • Easy-to-follow guide to making soft cheese
  • Recipes for mozzarella, halloumi and ricotta
  • Tips on ingredients, equipment and techniques
  • Written by BBC Good Food columnist Gerard Baker
  • Lakeland 3 year guarantee included
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How To Make Soft Cheese

Product number: 16737

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.

The easy-to-follow 'How To Make Soft Cheese' guide has all the instructions, hints and tips you need to get started making your very own creamy and delicious soft cheeses. It includes recipes for popular classics, such as mozzarella, halloumi and ricotta, and also has tips on ingredients, equipment and techniques to ensure successful results.

Once you’ve seen how easy it is to make your own cheese, and how delicious the fresh results taste, we’re sure you’ll be making batches every week.

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Customer rating: 3
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"Oh dear...failed at the first hurdle! So disappointing"

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The ricotta was rubbery and nasty I threw it away. Had all the right kit, followed the instructions to the letter using skimmed organic milk and lemon juice, sterilised everything, measured the temperature diligently, stirred gently when told to, waited as advised used scalded cheesecloth and colander then transferred it to the mould. I give up as I don't want to waste anything else. I started with the easiest cheese and was prepared for an iffy result first time but this was inedible and unspeakable. The book was nice looking but lacks troubleshooting tips plus what to do with the whey.

support_agent A note from the team

Thank you for placing your review. We're sorry to hear of your experience and we've included a link for tips: http://www.lakeland.co.uk/content/documents/cheese-making.pdf We hope this helps and we'll be in touch to help.

"A bit disappointing"

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I tried the halloumi recipe yesterday and like many others did not end up with the distinctive squeaky salty cheese I was hoping for. I followed the recipe exactly, but did find it very vague, with no times given for how long each stage should take. I did give it a very quick stir after adding the vinegar but still ended up with something much more like ricotta that was quite bland after adding just a teaspoon of salt. I am left with no idea how to get it right as there are no troubleshooting tips for halloumi in the book! A nice idea but it seems there just needs to be a lot more detail.

support_agent A note from the team

Thank you for your review. We're sorry to learn that you'd been disappointed with the results you'd had. We'll be in touch shortly to help.

"Not convinced"

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First cheese I tried making was Halloumi. What I ended up with was Paneer (Indian cheese). It was nice but that wasn't what I wanted.I checked online and talk about oversimplification. Halloumi cheese needs rennet and has a few more steps than are mentioned here. Thankfully this book didn't cost much so not too much damage done.

"Cheesemaking 101"

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I'm a keen cook, so all I needed to buy was the moulds and this book. I made Halloumi last night, and while the recipe was simple to follow it needed to be more detailed. The cheese I made looks good, but it's a bit bland as I wasn't sure how much salt to add & went too easy. Grilling it with oil, herbs and sweet peppers will fix that! I'll definitely make more cheese, but found this book a bit too basic. Supplying ideas for whey would be good, too- I went online for this. PS:I used non-homogenised milk & summer milk (from grass rather than silage) will probably make even better cheese

"making cheese"

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got the book, already had this sort of equipment as I'm a keen cook. I wanted to make cream cheese as I don't like the additives in commercial varieties - on my first try it worked a dream, I let it set overnight rather than just waiting the 30minutes, then used it to make a cheesecake - results beyond my dreams of perfection, it tasted fabulous. I'm trying the mozzarella now, fingers crossed.

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