One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!

One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!

by Claudia Lucero

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It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.

In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

Product Details

ISBN-13: 9780761181354
Publisher: Workman Publishing Company, Inc.
Publication date: 05/06/2014
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 272
Sales rank: 43,279
File size: 49 MB
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About the Author

Claudia Lucero is the entrepreneur behind and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores. She also developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. She lives in Portland, Oregon.

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One-Hour Cheese: Fresh and Simple Cheeses You Can Make in Your Kitchen 4.7 out of 5 based on 0 ratings. 3 reviews.
nfmgirl More than 1 year ago
Claudia Lucero has a passion for cheese, and her passion shines through in this book. The author was first introduced to cheese making in her parent's Indian restaurant, where she'd made paneer (something I've never eaten!). After she and her partner moved to Portland, she came across cheese recipes while seeking out ways to preserve the many veggies they were getting through their farm share, and that was the real beginning to it all. This sparked years of experimenting with different recipes, and not wanting to wait on cheeses to age in order to find out how successful she'd been, she gravitated toward soft cheeses that didn't require aging, like ricotta and mozzarella. This is a great little book, and a great introduction to making homemade cheese. The author talks about equipment needed and different techniques. She has a troubleshooting guide, for helping you figure out what went wrong in your batch, and she offers tons of encouragement! She even offers her email address, and says she loves a challenge. So you can email her with "problems" you've run into while exploring the world of cheese making! This is one of those books that I read through Netgalley, but I'll probably be buying it for my bookshelf. I found it that useful and well done!
Anonymous More than 1 year ago
This book contains a number of easy to make cheeses. Most of them are ready in about one hour. The book has also some recipes of what to do with the cheese. The recipes are easy and photos provide a lot of detail. I think, this book is perfect for the beginner. If you want to make your own cheese and want to keep it easy, then this book is for you. If you are already an artisan cheese maker, then this book is good to have in emergencies, when you are in need of something quick. So far I have tried the farm cheese and the mozzarella and the final product was delicious.
Anonymous More than 1 year ago
very happy with this book easy to read , great results !