The Art of Natural Cheesemaking : Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
by
David Asher
Book Details
Format
Paperback / Softback
ISBN-10
1603585788
ISBN-13
9781603585781
Publisher
Chelsea Green Publishing Co
Imprint
Chelsea Green Publishing Co
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jul 8th, 2015
Print length
320 Pages
Weight
874 grams
Dimensions
20.60 x 25.40 x 2.30 cms
Product Classification:
Cookery / food by ingredient: egg, cheese and dairy productsCooking with dairy products
Ksh 4,950.00
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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
• 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.
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.
Get The Art of Natural Cheesemaking by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Chelsea Green Publishing Co and it has pages.
