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Home cheese making is not an easy task. Simply following a recipe is often not enough to get that cheese or other dairy product. But if you know all the subtleties and understand the culinary chemistry, a delicious result is guaranteed. This is what we will talk about in the book.

I, Lesya Kravetska, a skilled housewife, food blogger and connoisseur of Ukrainian cuisine, will be happy to teach you how to cook Adyghe cheese, paneer, mascarpone, pigtail cheese, soft and hard processed cheese, feta cheese, mozzarella, suluguni, feta, ricotta and other types of cheese at home. I will give you tips on how to achieve the best results, explain from a scientific point of view what processes are taking place in your kitchen and how you can influence them. I'll also tell you what you can make with the whey left over from cheese making. You will be able to create your own recipes.

- Hard processed cheese with caramelised nuts and basil
- Haloumi grilled cheese with mint and thyme
- Cheese with a wine crust
- Condensed milk in 15 minutes
- Bagels with whey