Making Cheese, Butter & Yogurt: Storey Country Wisdom Bulletin A-283

Price: $4.99
(as of Sep 27, 2026 21:35:41 UTC – Details)

Discover how easy and satisfying it can be to make your own cheese, butter, and yogurt with this concise, approachable guide.  

Whether you’re curious about crafting creamy mozzarella or want to try your hand at homemade sour cream, this book 32-page booklet covers the essentials with clarity and confidence. 

Inside you’ll learn how to make: 

Soft cheeses like queso blanco, fromage blanc, ricotta, and feta Hard cheeses including cheddar, gouda, and Monterey Jack  Italian-style cheeses such as like 30-minute mozzarella Other dairy products like yogurt, sour cream, and butter 

Includes step-by-step instructions, basic techniques, and a variety of beginner-friendly recipes!
 

Publisher ‏ : ‎ Storey Publishing, LLC
Publication date ‏ : ‎ December 15, 2003
Edition ‏ : ‎ Storey Country Wisdom Bulletin
Language ‏ : ‎ English
Print length ‏ : ‎ 32 pages
ISBN-10 ‏ : ‎ 1580178790
ISBN-13 ‏ : ‎ 978-1580178792
Item Weight ‏ : ‎ 1.62 ounces
Dimensions ‏ : ‎ 5.5 x 0.4 x 8.55 inches
Best Sellers Rank: #136,872 in Books (See Top 100 in Books) #59 in Cheese & Dairy Cooking #102 in Frozen Dessert Recipes #211 in Canning & Preserving (Books)
Customer Reviews: 4.5 4.5 out of 5 stars (470) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers find this cheese-making guide excellent and very informative for beginners, particularly praising its clear explanations of the cheese-making process. The book is easy to understand and customers enjoy reading it. While some customers consider it worth the price, others feel it’s not worth the money. The recipe depth receives mixed feedback, with some customers appreciating the good recipes while noting there are rather short ones for butter and yogurt.