My Hobby: Homemade Cheese Making - book

Book "My Hobby: Making Homemade Cheese. Tips and Recipes"

• Recipes and tips to help you make delicious homemade cheeses - the basics of cheesemaking knowledge, practical original advice, and recipes for various kinds of cheese - soft, semi-hard, and hard - as well as other dairy products: yogurt, butter, kefir.
• 38 proven recipes plus suggested additional variants - 176 pages on which the authors of the book, Artur Nowicki and Jelyo Todorov, present the results of their cheesemaking passion, teaching you how to make delicious cheeses on your own.
• A guide written in a vivid and accessible way - the book encourages both starting your cheesemaking adventure and honing the craft of making cheese. You can begin with "easy and quick" cheeses and then move on to those whose creation requires a bit more time and more complex steps.
• A simple path to homemade versions of the best cheeses - the book will guide you step by step through the fascinating world of cheesemaking and other milk-based products. The provided recipes will let you successfully recreate well-known and respected cheeses and show your own creativity.
• For everyone and in every kitchen - the recipes are tailored to home hobbyists and allow you to carry out cheesemaking activities in virtually any typical kitchen.
• Tradition, creativity, and a practical approach - the book draws on the best cheesemaking traditions, especially Polish and Balkan (particularly Bulgarian), combining them - wherever possible - with an innovative approach to recipes based on simple, easy-to-apply solutions.

New! A wonderful book for all cheese lovers, presenting the fascinating world of home cheesemaking. The authors of the guide - Jelyo Todorov and Artur Nowicki - joined forces to create a unique handbook on making cheese at home, as well as dairy preparations such as butter, kefir, and yogurt. As it turns out, home cheesemaking can be a fascinating hobby even for those with small kitchens, and making some cheeses is truly simple and quick. More ambitious enthusiasts can try their hand at cheeses that require more time and more complex steps, and be rewarded with superb, mature cheeses that will delight both household members and guests at the table.

The combination of Bulgarian and Polish traditions with the great passion, knowledge, and practical approach of both authors has resulted in a publication in which every fan of delicious, wholesome home cooking will find a wealth of useful advice and recipes for a variety of cheeses and related dairy products.

Every recipe provided has been tested by the authors and, where possible, simplified so that, in home conditions, you can make products that rival respected offerings from professional cheese dairies.

As the authors themselves write - “Cheesemaking is a special passion that we both practice and refine. As a result of many joint and individual cheesemaking activities—on the one hand led by a specialist with extensive professional experience in this field, and on the other by an enthusiast specializing in home production—we developed methods and procedures that make it possible to craft many delicious cheeses within limited home space. (…) We exchanged comments and ideas, verified traditional recipes, and experimented, and every successful cheese gave us a new, tasty impulse for further work.”

The book conveys fundamental cheesemaking knowledge in a simple, easy-to-absorb way – according to the authors' premise, it primarily points the way and shows possibilities worth using, especially if you appreciate the qualities of self-prepared culinary products and want to get to know cheesemaking secrets "from the kitchen". This unique publication gives hobbyists an excellent tool for DIY projects, while bringing to the world of home cooking an original, inspiring approach to the art of creating your own cheeses - both in the style of classic, widely known varieties and those that are more "local", yet worthy of wider recognition. The kaleidoscope of dairy specialties is complemented by recipes for tasty "variations" based on cheese, and recipes for butter, kefir, and yogurt… All of it seasoned with the enthusiasm found only in true enthusiasts and gourmets—the authors of the book.

The contents of the guide include, among others, the following chapters:

• A brief history of cheese
• Milk and dairy products
• Ingredients used in the cheesemaking process
• Concepts and processes related to cheesemaking
• Accessories for cheesemaking
• From milk to cheese
• Recipes for soft cheeses (including quick and easy cheeses and cheese treats, as well as mold-ripened cheeses)
• Recipes for semi-hard and hard cheeses
• Other dairy products

We warmly encourage you to read it and start your cheesemaking adventure. The book also makes a great gift!

• ISBN 978-83-956431-7-0
• 176 pages, coated paper
• integrated binding with flaps and gloss lamination
• format: 210x148 mm
• text with colorful, original photos by the authors
• first edition - 2022