I will see if I can get it here at Exclusive books or something.
I'm on a mission to make as many different types of cheese before the end of the year!
I make alot of other stuff as well. Here is what I made so far. Let me know what else there is to make. lol
I already made cottge cheese, cream cheese, ricotta, gouda, cheddar, emmenthal, swiss, maasdammer, jarlsberg, parmesan, mascarpone, mozzarella, feta, halloumi cheese, brie, camembert. Then I made some yogurt, probiotic yogurt, drinking yogurt, condensed milk, evaporated milk, amasi, mageu, butter, cultured butter, buttermilk, cultured buttermilk, cheese spread, umm... I think that's it, unless I'm missing something.
I'm still busy making other cheese that's not on this list.
I'm at the point of really understanding the science behind this & i'm playing/combining my own cultures for cheese. Making my own cheese now.
Luckily I have enough milk to tdo this.
I'm reading dairy chemistry & biochemistry. It's quite large(About 400 pages) If you msg me ur mail, I'll mail it for you. & it helped me understand the science very well. I suggest anyone to read it as it will make you a pro I'm sure.