Making Cheese, Butter & Yogurt

Storey Country Wisdom Bulletin A-283


By Ricki Carroll

By Phyllis Hobson

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This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around December 15, 2003. This date is subject to change due to shipping delays beyond our control.

Since 1973, Storey’s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.


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publishing practical information that encourages
personal independence in harmony with the environment

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Library of Congress Cataloging-in-Publication Data

Carroll, Ricki.

Making cheese, butter, & yogurt / by Ricki Carroll.
      p. cm. — (A Storey country wisdom bulletin; A-283)
ISBN 978-1-58017-879-2 (pbk. : alk. paper)
1. Cheese. 2. Cheese—Varieties. 3. Butter. 4. Yogurt. I. Title.
II. Series.

SF271.C39 2003



The Ingredients

The Equipment

Cleaning and Caring for Your Equipment

The Basic Techniques

Recipes for Soft Cheeses

Queso Blanco

Fromage Blanc

Whole-Milk Ricotta


Recipes for Hard Cheeses

Traditional Cheddar


Monterey Jack

Recipes for Italian Cheeses

30-Minute Mozzarella


Recipes for Other Dairy Products

Sour Cream




CHEESE is one of the earliest foods made that is still consumed by people. It dates back to at least 9000 B.C.E. Cheese making was important to the ancient Greeks, whose deity Aristaios was considered the giver of cheese. Homer sang of cheese in the Odyssey. And Greek Olympic athletes trained on a diet consisting mostly of cheese. Both yogurt and butter date back to at least 2000 B.C.E. and were historically regarded as “foods of the gods.”

The arts of making cheese, butter, and yogurt have been refined, but not substantially changed, over the centuries. The recipes in this bulletin help keep alive the pleasures of these processes, encouraging a holistic approach and a connection with the environment. Remember, cleanliness is of the utmost importance when dealing with milk, so follow these instructions carefully. Start with the soft cheeses (pages 21–23) and 30-Minute Mozzarella (page 28) and advance to the rest later — they will take more time and patience. Most of all, have fun.

The Ingredients

Most cheese-making ingredients can be purchased from cheese-making supply houses. You can buy milk, of course, at the grocery store. In the right hands, these ingredients can be turned into gastronomic delights.


Milk is a complicated substance. About seven-eighths of it is water. The rest is made up of proteins, minerals, milk sugar (lactose), milk fat (butterfat), vitamins, and trace elements. Collectively, these components are called milk solids. When we make cheese, we cause the protein part of the milk solids, called casein, to coagulate (curdle) and produce curd. At first, the curd is a soft, solid gel, because it contains all the water along with the solids. But as it is heated, and as time passes, the curd releases liquid (whey), condensing more and more until it becomes cheese. Most of the milk fat remains in the curd. Time, temperature, and a variety of friendly bacteria determine the flavor and texture of each type of cheese.

When making the cheeses in this bulletin, you can use whatever milk is available in your area. Store-bought milk will work fine, and you can even use dried milk powder for making any of the soft cheeses, as well as butter and yogurt. But no matter what type of milk you use, it must be of the highest quality. Always use the freshest milk possible. If it comes from the supermarket, do not open the container until you are ready to start making cheese.


On Sale
Dec 15, 2003
Page Count
32 pages

Ricki Carroll

About the Author

Ricki Carroll, aka “the Cheese Queen,” is the author of Home Cheese Making and the coauthor of Say Cheese! She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at

Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, and the newest business, Miss Kim, which serves great tasting Korean fare. Zingerman’s produces and sells all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including Zingerman’s Guide to Better Bacon (Zingerman’s Press), Zingerman’s Guide to Giving Great Service, Zingerman’s Guide to Good Eating (Houghton Mifflin), Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business, Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist’s Approach to Being a Better Leader, Zingerman's Guide to Good Leading, Part 3: A Lapsed Anarchist's Approach to Managing Ourselves, and Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business. In 2017 Ari was named one of “The World's 10 Top CEOs (They Lead in a Totally Unique Way)” by Inc. Magazine.

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Phyllis Hobson

About the Author

The late Phyllis Hobson is the author of several books, including Raising a Calf for Beef and Tan your Hide!

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