They are our go-to for dips and pasta, cakes and icings, creamy sauces, and to dollop on baked spuds, wraps, and salads. The great news is that soft cheeses are fast and easy to make at home. This book is like having a tutor in your kitchen, learn the secrets to making over a dozen artisan soft cheeses including recipes for mascarpone, crème Fraiche, cream cheese, cottage cheese, fromage blanc, wood smoked ricotta, paneer and more. Learn about milk, cultures, methods, equipment and how to make thick, creamy cheeses with no gelatin, stabilizers or gums.