One-Hour Cheese

Its a DIY cooks dream come true: Its pizza night, and youve made not only the crust and sauce but the mozzarella, too. Or youre whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner partys in high gear and out comes the cheese plateand yes, youve made all the cheeses on it. Even betteryou 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 stepwith every step photographedexactly 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 categoriesCreamy 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.