Make Your Own Cheese: 12 Homemade Recipes for Cheddar, Parmesan, Mozzarella, Self-Reliant Cheese, and More!

By Caleb Warnock

The author of Forgotten Skills of Self-Sufficiency offers a step-by-step guide to making delicious, all-natural cheese from scratch.

With his Backyard Renaissance Collection of how-to guides, Caleb Warnock has been helping people rediscover the simple pleasures of self-reliance. In Make Your Own Cheese, Warnock shares expert tips and simple cheesemaking techniques for a healthier, lower-cost alternative to store-bought, processed cheese.

Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning cheese chef and those interested in self-reliant recipes. Featured cheese varieties include mild, medium and sharp cheddar; cottage cheese; cream cheese; queso fresco; and more!

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jul 11, 2016
• ISBN: 9781944822156

Book preview

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Discover the

Long-Lost Skills of

Self-Reliance

My name is Caleb Warnock, and I’ve been working for years to learn how to return to forgotten skills, the skills of our ancestors. As our world becomes increasingly unstable, self-reliance becomes invaluable. Throughout this series, Backyard Renaissance , I will share with you the lost skills of self-sufficiency and healthy living. Come with me and other do-it-yourself experimenters, and rediscover the joys and success of simple self-reliance.

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Copyright © 2016 by Caleb Warnock

All rights reserved.

Published by Familius LLC, www.familius.com

Familius books are available at special discounts for bulk purchases, whether for sales promotions or for family or corporate use. For more information, contact

Familius Sales at 559-876-2170 or email [e-mail].

Reproduction of this book in any manner, in whole or in part, without

written permission of the publisher is prohibited.

Library of Congress Cataloging-in-Publication Data

2016942209

Print ISBN 9781939629746

Ebook ISBN 9781944822156

Printed in the United States of America

Edited by Emily Faison

Cover design by David Miles

Book design by David Miles and Kurt Wahlner

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Second Edition

WELCOME

Welcome to the delicious art of homemade cheesemaking! This book will teach you to make:

•  fresh farm cheese (queso fresco)

•  white or orange cheddar cheese

•  mild, medium, or sharp cheddar

•  Romano-type and Parmesan-type dry cheeses

•  mozzarella

•  cottage cheese

•  cream cheese

•  rennet-less soft cheeses

This book will also teach you to use:

•  commercial vegetable rennet

•  commercial animal rennet

•  backyard vegetable rennet

Homemade food is satisfying not only because of its great flavor but because it connects us to our food heritage—real food, made from simple ingredients, with real nutrition.

Cheesemaking has been practiced for thousands of years

because it is easy, healthful, and—I hope you’ll forgive me for saying this—magical. Taking milk and turning it into cheese really does seem like magic. I’ve taught many cheesemaking classes, and it is always fun to see the light in the eyes of students who have never seen milk turn to curd. You pour milk into a pan, and a few minutes later, it has changed to a solid curd. And from that curd, many cheeses can be made. When I think of the many different cheeses we take for granted

today, I am grateful to all the people who created those cheeses, whose names are now lost to history. Welcome to the journey of learning to make cheese. Be prepared to fall in love.

— Caleb Warnock

GETTING STARTED

Rennet

For most of the history of the world, cheeses were made with only two or three ingredients: