Home Made Cheese Book by Paul Thomas

OK for advanced makers

This wasn't really written for people looking to test the waters with a little home cheese making, unless your home is a smallholding - you don't start out at 11 litres! On the other hand, the general principles to cheesemaking was very helpful. For halloumi, I noted that the picture instructions for Halloumi didnt match with the written instructions - again for beginners, this confusion is alarming! We don't know which way to go, as we don't have the experience to work out what which way would be the most likely. As it happens, I went with the written instructions and it worked out perfectly - with 2 litres of raw milk (not 11) , I might add! So a useful book with a bit of modification with proportions and for general principles.