My Hobby: Homemade Cheese Making - book (in Polish)

Book "My Hobby: Homemade Cheesemaking. Tips and Recipes" - available in Polish 

• Recipes and tips to help you make delicious homemade cheeses - the basics of cheesemaking knowledge, practical original advice, and recipes for various kinds of cheeses - soft, semi-hard, and hard - as well as other dairy products - yogurt, butter, kefir.
• 38 tried-and-tested recipes plus suggested alternative variations - 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 newcomers to start their cheesemaking adventure and more advanced readers to hone the art of making cheese. You can begin with “easy and quick” products, then move on to those whose creation requires more time and more complex steps.
• A simple path to homemade versions of the finest cheeses - the book will lead you step by step through the fascinating world of cheesemaking and milk-based products. The recipes provided will let you successfully recreate well-known and valued cheeses, and also show your own creativity.
• For everyone and in every kitchen - the recipes are tailored to home hobbyists and can be carried out 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 - as far as 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 manual on making cheese at home, as well as dairy products such as butter, kefir, and yogurt. As it turns out, home cheesemaking can be a captivating hobby even for those with small kitchens, and making some cheeses is really simple and quick. More ambitious enthusiasts can try creating 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 festive table.

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

Each recipe provided has been tested by the authors and, wherever possible, simplified enough so that, in home conditions, you can produce items that successfully emulate respected products from professional creameries.

As the authors themselves write - “Cheesemaking is a special passion that both of us practice and refine. As a result of many joint and individual cheesemaking efforts - conducted on the one hand by a specialist with extensive professional experience in this field, and on the other by an enthusiast specializing in creating homemade products - we have developed methods and procedures that make it possible to produce many delicious cheeses in a limited home space. (…) We exchanged comments and ideas, checked traditional recipes and experimented, and each 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 the possibilities worth using, especially if you appreciate the qualities of homemade culinary creations and want to learn cheesemaking secrets “from the kitchen.” This unique publication gives hobbyists an excellent tool for DIY activities and, at the same time, brings an original, inspiring approach to the art of creating your own cheeses - both in the style of classic, widely known ones and the more “local” varieties that deserve wider recognition. The kaleidoscope of dairy specialties is complemented by recipes for tasty “variations” based on cheeses, as well as recipes for butter, kefir, yogurt… All of it is seasoned with the enthusiasm you find only in true aficionados and gourmets - the very people the authors of this book are.

The guide includes, 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
• Cheesemaking accessories
• From milk to cheese
• Recipes for soft cheeses (including quick and easy cheeses and cheese-based treats, as well as mold-ripened cheeses)
• Recipes for semi-hard and hard cheeses
• Other dairy products

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

• ISBN 978-83-956431-7-0
• 176 pages, coated paper
• integrated cover with flaps and glossy lamination
• format: 210x148 mm
• text with color photographs by the authors
• first edition - 2022