The Art of Natural Cheesemaking

Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Author: David Asher

Publisher: Chelsea Green Publishing

ISBN: 1603585788

Category: Cooking

Page: 320

View: 9030

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Outlaw Cheesemaker, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: * How to source good milk, including raw milk; * How to keep their own bacterial starter cultures and fungal ripening cultures; * How make their own rennet--and how to make good cheese without it; * How to avoid the use of plastic equipment and chemical additives; and * How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Art of Natural Cheesemaking

Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Author: David Asher

Publisher: Chelsea Green Publishing

ISBN: 1603585796

Category: Cooking

Page: 320

View: 413

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds 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.

Mastering Artisan Cheesemaking

The Ultimate Guide for Home-Scale and Market Producers

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 1603583335

Category: Cooking

Page: 368

View: 1657

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

Artisan Cheese Making at Home

Techniques and Recipes for Mastering World-class Cheeses

Author: Mary Karlin

Publisher: Random House Digital, Inc.

ISBN: 1607740087

Category: COOKING

Page: 247

View: 1435

An expert explains how to make 100 different artisan cheeses--from ricotta and panir to tripe creme camembert and blue gouda--in a book that includes 50 full-color photos.

Homemade Cheese

Recipes for 50 Cheeses from Artisan Cheesemakers

Author: Janet Hurst

Publisher: Voyageur Press

ISBN: 1610601386

Category: Cooking

Page: 160

View: 5797

DIVMaking cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes./div

Cheese and Microbes

Author: Catherine W. Donnelly

Publisher: ASM Press

ISBN: 1555818595

Category: Science

Page: 350

View: 5001

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

The Cheesemaker's Apprentice

An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Author: Sasha Davies,David Bleckmann

Publisher: Quarry Books

ISBN: 1610586212

Category: Cooking

Page: 176

View: 2492

DIVHow to Make Your Own Handcrafted Cheese/divDIVLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious./divDIVInside:/divDIV· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works/divDIV· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills/divDIV· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you/divDIV· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more/divDIV· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it/div

Reinventing the Wheel

Milk, Microbes, and the Fight for Real Cheese

Author: Bronwen Percival,Francis Percival

Publisher: Univ of California Press

ISBN: 0520290151

Category: Cooking

Page: 320

View: 6335

"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.

Home Cheese Making

Recipes for 75 Delicious Cheeses

Author: Ricki Carroll

Publisher: Storey Publishing

ISBN: 1603421815

Category: Cooking

Page: 224

View: 1843

In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

Home Cheese Making in Australia

Simple Recipes You Can Make at Home

Author: Valerie Pearson

Publisher: Pearson Family Trust

ISBN: 0994478038

Category: Cooking

Page: 286

View: 9867

Learn to make cheese in your own kitchen with simple instructions and easy to follow recipes.

The Science of Cheese

Author: Michael H. Tunick,Michael Tunick

Publisher: Oxford University Press

ISBN: 0199922306

Category: Science

Page: 281

View: 8183

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Mastering Basic Cheesemaking

The Fun and Fundamentals of Making Cheese at Home

Author: Gianaclis Caldwell

Publisher: New Society Publishers

ISBN: 1771422076

Category: Cooking

Page: 160

View: 8959

The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

Prepper's Livestock Handbook

Lifesaving Strategies and Sustainable Methods for Keeping Chickens, Rabbits, Goats, Cows and other Farm Animals

Author: Leigh Tate

Publisher: Ulysses Press

ISBN: 1612438180

Category: Reference

Page: N.A

View: 2253

Build and Operate a Small-Scale Ranch Anywhere from your Backyard to Bug Out Bunker Healthy, Happy Homesteading Whether you’re looking for a farm-to-table solution that provides fresh meat and dairy products today, or a long-term plan that will feed you and your family after the collapse of civilization—or both!— this all-in-one preparedness guide is for you. It teaches sustainable animal husbandry skills that allow you to build and operate your own small-scale ranch anywhere from a backyard to a bug-out bunker. Packed with tips, techniques and strategies, this handy guide breaks down everything you need to know, including how to: • Choose the best breeds for your needs • Build barns, coops, hutches and fencing • Grow feed and utilize pastures • Breed your stock and raise offspring • Protect your animals from predators • Provide basic health and vet care • Preserve fresh milk, eggs and meat

The Independent Farmstead

Growing Soil, Biodiversity, and Nutrient-Dense Food with Grassfed Animals and Intensive Pasture Management

Author: Beth Dougherty,Shawn Dougherty

Publisher: Chelsea Green Publishing

ISBN: 1603586229

Category: Organic farming

Page: 336

View: 3975

With in-depth information on electric fencing, watering, and husbandry for ruminants, poultry, and pigs, plus butchering, dairying, and more If we work hard, we sleep well. Twenty years ago, when authors Shawn and Beth Dougherty purchased the land they would come to name the Sow s Ear, the state of Ohio designated it not suitable for agriculture. Today, their family raises and grows 90% of their own food. Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. Pioneered by such luminaries as Allan Savory, Greg Judy, and Joel Salatin, the tenets of holistic grazing employed mostly by larger-scale commercial operations have been adapted by the Doughertys to fit their family s needs. In The Independent Farmstead, The Sow s Ear model for regenerating the land and growing food the best you ever tasted is elucidated for others to use and build upon. In witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems, to what to do with all of the milk, meat, and, yes, manure that the self-sustaining farm produces. Within these pages, the Doughertys discuss how to: Find and improve poor, waste, or abused land and develop its natural water resources; Select and purchase the appropriate ruminant for regenerating your farmstead; Apply fencing strategies and pasture management basics; Implement basic, uncomplicated food processing, including large and small animal butchering and cheese making; and Integrate grass, gardens, and livestock to minimize or eliminate the need for off-farm inputs. As the Doughertys write, more and more people today are feeling the desire for clean, affordable food, unmodified, unprocessed, and unmedicated and the security of local food sourcing for ourselves and our children. The Independent Farmstead is a must-have resource for those who count themselves as part of this movement: both new and prospective farmers and homesteaders, and those who are interested in switching to grass-based systems. Best of all it s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as the beginning of a conversation, one that is utterly informative, sincere, and inspiring. "

200 Easy Homemade Cheese Recipes

From Cheddar and Brie to Butter and Yogurt

Author: Debra Amrein-Boyes

Publisher: Robert Rose

ISBN: 9780778804659

Category: Cooking

Page: 408

View: 7277

How to create artisanal-quality cheeses, butters and yogurts.

The Community-Scale Permaculture Farm

The D Acres Model for Creating and Managing an Ecologically Designed Educational Center

Author: Josh Trought

Publisher: Chelsea Green Publishing

ISBN: 1603584757

Category: Business & Economics

Page: 416

View: 1697

For almost twenty years, D Acres of New Hampshire has challenged and expanded the common definition of a farm. As an educational centre that researches, applies, and teaches skills of sustainable living and small-scale organic farming, D Acres serves more than just a single function to its community. By turns it is a hostel for travellers to northern New England, a training centre for everything from metal- and woodwork to cob building and seasonal cooking, a gathering place for music, poetry, joke-telling, and potluck meals, and much, much more. In Community-Scale Homesteading, author and D Acres founder Josh Trought describes not only the history of the project, but its evolving principles and practices, all rooted in the land, its inhabitants, and the joy inherent in collective empowerment. From working with oxen to working with a board of directors, no other book contains such a wealth of innovative ideas and ways to make your farm or homestead not only more sustainable, but more inclusive of, and beneficial to, the larger community.

The Art of Plant-Based Cheesemaking

How to Craft Real, Cultured, Non-Dairy Cheese

Author: Karen McAthy

Publisher: New Society Publishers

ISBN: 1771422254

Category: Cooking

Page: 128

View: 8254

Make your own real, non-dairy cheese at home—traditional methods for making plant-based cheese As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.” Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Coverage includes: • Understanding culturing and fermentation • Essential ingredients and equipment for crafting plant-based cheese • Plant and nut-based media and how to make them • How to create and train plant-based cultures • Delicious recipes for quick cheeses • Advanced recipes for cultured and aged cheeses • Resources for sourcing equipment and cultures. Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. Simply everything you need to make delicious non-dairy cheese right at home. Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.

World Cheese Book

Author: Juliet Harbutt

Publisher: Penguin

ISBN: 146544372X

Category: Cooking

Page: 352

View: 1713

The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.

How to Make Cheese

Author: Jean Mansfield

Publisher: N.A

ISBN: 9780473329747

Category:

Page: 208

View: 3280

Home-Made Cheese

Artisan Cheesemaking Made Simple

Author: Paul Thomas

Publisher: N.A

ISBN: 9780754832423

Category: Cooking

Page: 208

View: 3175

Featuring 40 classic cheeses, including mozzarella, Cheddar, Stilton, Gouda, Brie and other popular varieties,this book tells you all you need to know about how to set up a home dairy. It covers the importance of foodsafety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.With over 475photographs and a user-friendly troubleshooting section, this volume will enable you to develop the skills required,whatever your previous experience or level of expertise.