Singapore-based online bookstore - 15 million titles - 7-day local delivery - trackable - or collect from 1000+ location islandwide
Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home
Paperback - English

A complete, hands-on beginner's guide to the magic and satisfaction of making your own cheese

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, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include:

  • Understanding your ingredients, tools and techniques
  • Whipping up instant cheeses such as ricotta and paneer while learning basic milk chemistry
  • Progressing to fermented dairy products such as kefir, yogurt and sour cream
  • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese
  • Graduating to curdled, aged and ripened cheese--mozzarella, feta, cheddar, gouda, and parmesan.

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.

...A COMPLETE, HANDS-ON BEGINNER'S GUIDE TO THE MAGIC AND SATISFACTION OF MAKING YOUR OWN CHEESE

"If you can use a cookbook, this book will show you how to make some great cheese...and also teach you how you did it."
-- GORDON EDGAR , author of Cheesemonger: A Life on the Wedge and Cheddar: A Journey to the Heart of America's Most Iconic Cheese

"The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it."
-- KIRSTEN K. SHOCKEY , author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

STEP INTO THE home cheese kitchen of a professional and learn how to make cheese--one exciting, personal and practical lesson at a time. Although the craft of cheesemaking is exploding in popularity, most beginner books are essentially loosely organized collections of recipes which lack a progressive, organic approach to teaching the fundamentals. Mastering Basic Cheesemaking takes you through the complete spectrum of cheesemaking processes in a way that will help any cheesemaker--hobbyist or budding professional--develop a thorough understanding of the essentials and cultivate the intuition and abilities that will position them for success--no matter what recipe they try.

This beautifully illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. In addition to step-by-step lesson chapters, the book includes:

  • 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 an aspiring cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost experts is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights--and really understand what you are doing.

GIANACLIS CALDWELL is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. Gianaclis is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com.

To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.

S$ 64.47
S$ 51.51
Local courier delivery with tracking number
SCHOOL & CORPORATE ORDERS
Restocking ()
Restocking items are usually fulfilled in 2-4 weeks. Cannot combine other item(s) in one order.
Quick, local delivery
Books at your doorstep within 5-8 working days
Peace of mind
Books sent via local courier with tracking numbers, no missing package
Flat delivery fee
Single delivery fee for any books purchased. Save more when buying more books
Competitive prices
Lowest price on most books in Singapore, all 10 million titles
Care for your books
Books sent with thick bubble wrap for protection. We're serious about book condition

ADDITIONAL INFO

ISBN
EAN
9780865718180
Publisher
Publication Date
01/04/2016
Pages
192
Dimension
25.15cm x 20.32cm x 1.52cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
Award
About Author

Caldwell, Gianaclis
In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety.

Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and oth




Categories
Also Available In