There is a new book out that I will strongly recommend you read should before you venture into Yogurt, Butter or Cheesemaking.

The Book is called “ 200 Easy Homemade cheese recipes” (note not how to use the products but how to make them). From Cheddar and brie to butter and yogurt. The author is Debra Amrein-Boyes.

Debra spend several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker and owner of “The Farm House Natural Cheeses”.

This book deals with what you need to know to venture in to making cheese, butter & yogurt and following chapter says it all:

• The History of Cheese.
• Basic Cheese-Making Steps and Techniques
• About milk from different mammals.
• Ingredients.
• Mother culture (like our set-milk) http://www.danlac.com/ingredient/set-milk-or-dickmilch-vital-ferment

• Equipment and Tools.
• Treating cheese in storage
• Cleaning and Sanitation.
• All cheese making recipes from fresh, Italian, mould cheese, smear cheese, yogurt, kefir, butter and Creame Fraiche.
• And many hint and different situations.

The book is published by Robert Rose and is distributed by Firefly Books. It can be purchased through on-line retailers such as Amazon or Chapters, or direct from the author by contacting www.farmhousecheeses.com.