Homemade Cheese

At first glance, homemade cheesemaking seems to be a complicated and labor-intensive process. But that's not the case!

It's enough to master a few important rules, choose the right recipe, and follow it precisely. Konstantin Zhuk wrote a book for amateur cheesemakers, in which he detailed all the stages of making cheese at home - from selecting raw materials to the perfect recipe.

«I tried to present very serious principles in very simple words that everyone can understand. The book does not contain dreary technological and culinary terms, only the essence, only clearly stated, tested recipes that have been checked dozens of times in practice, adapted to Russian realities. As I see it, there is nothing more pleasant than the realization that you have SUCCEEDED! And that people who just a few months ago smiled while looking at your pots of milk, homemade presses, and molds are now asking: «How did you make this? Teach us too!»