This book is like having a tutor in your kitchen, learn the secrets to making over a dozen artisan soft cheeses including recipes for mascarpone, crème fraiche, cream cheese, cottage cheese, fromage blanc, wood smoked ricotta, paneer and more.
Soft cheeses are the most popular family of all the cheeses. They are our go-to for dips and pasta, cakes and icings, creamy sauces, and to dollop on baked spuds, wraps, and salads. The great news is that soft cheeses are fast and easy to make at home.
Learn about milk, cultures, methods, equipment and how to make thick, creamy cheeses with no gelatin, stabilisers or gums. We have even included our favorite recipes for crackers and cooking with Soft Cheeses.