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Weekend Cheese: Fresh Cheeses from Grocery-Store Milk in a Small Kitchen

Weekend Cheese: Fresh Cheeses from Grocery-Store Milk in a Small Kitchen

Make your first delicious, finished cheese in a weekend — using grocery-store milk, tools you already own, and step-by-step fixes for every common failure

21,490 words · 5 chapters · Fermenting & Preserving

Available as an ebook and in print. For rights, bulk orders or review copies, write to us.

Weekend Cheese: Fresh Cheeses from Grocery-Store Milk in a Small Kitchen as a printed book
Weekend Cheese: Fresh Cheeses from Grocery-Store Milk in a Small Kitchen — print edition

Contents

  1. 01Why Cheese at Home — and the $20 Starter Kit
  2. 02Curds and Whey, Explained Without the Chemistry Degree
  3. 03Your First Weekend Cheeses: Ricotta and Paneer
  4. 04Mozzarella Made Simple: Stretch Without the Stress
  5. 05Feta, Chèvre, and Queso Blanco — Fresh Cheeses That Keep
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