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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Paperback
Food WritingTechnology & EngineeringDairy
Publisher Price: $34.95
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ISBN10: 1603585788
ISBN13: 9781603585781
Publisher: Chelsea Green Publishing Company
Published: Jul 8 2015
Pages: 320
Weight: 1.90
Height: 0.80 Width: 7.90 Depth: 9.90
Language: English
ISBN13: 9781603585781
Publisher: Chelsea Green Publishing Company
Published: Jul 8 2015
Pages: 320
Weight: 1.90
Height: 0.80 Width: 7.90 Depth: 9.90
Language: English
The DIY bible for home cheese makers from expert David Asher from the Black Sheep School of Cheesemaking, author of Milk into Cheese
Includes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles David Asher practices and preaches a traditional but countercultural way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. Fully illustrated with hand-drawn diagrams and photos, David's guide for home and small-scale commercial cheesemakers includes: - An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave
Includes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles David Asher practices and preaches a traditional but countercultural way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. Fully illustrated with hand-drawn diagrams and photos, David's guide for home and small-scale commercial cheesemakers includes: - An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave
- How to source good milk, including raw milk
- How to keep your own bacterial starter cultures and fungal ripening cultures
- How to make your own rennet--and how to make good cheese without it
- How to use appropriate technologies and avoid the use of plastic equipment and chemical additives
- Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue
The Art of Natural Cheesemaking is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
- How to keep your own bacterial starter cultures and fungal ripening cultures
- How to make your own rennet--and how to make good cheese without it
- How to use appropriate technologies and avoid the use of plastic equipment and chemical additives
- Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue
The Art of Natural Cheesemaking is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
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