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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Softcover
Inhaltsangabe
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.
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Über die Autorin bzw. den Autor
David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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Zustand: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps. Bestandsnummer des Verkäufers DBV.1603585788.A
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The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial . Ingredients to Make the World's Best Cheeses
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paperback. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bestandsnummer des Verkäufers 6666-GRD-9781603585781
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The Art of Natural Cheesemaking
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Zustand: New. Num Pages: 320 pages, Colour photos throughout, black and white illustrations, charts, and graphs. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 206 x 254 x 23. Weight in Grams: 898. 2015. paperback. . . . . Bestandsnummer des Verkäufers 9781603585781
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The Art of Natural Cheesemaking
Verlag:
Chelsea Green Publishing Co, US, 2015
ISBN 10: 1603585788
ISBN 13: 9781603585781
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Paperback. Zustand: New. Including more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost 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. Bestandsnummer des Verkäufers LU-9781603585781
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The Art of Natural Cheesemaking (Paperback)
Verlag:
Chelsea Green Publishing Co, White River Junction, 2015
ISBN 10: 1603585788
ISBN 13: 9781603585781
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Paperback. Zustand: new. Paperback. Including more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost 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 cheeseone 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 rennetand 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9781603585781
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The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World s Best Cheeses
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Zustand: New. Num Pages: 320 pages, Colour photos throughout, black and white illustrations, charts, and graphs. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 206 x 254 x 23. Weight in Grams: 898. 2015. paperback. . . . . Books ship from the US and Ireland. Bestandsnummer des Verkäufers 9781603585781
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Verlag:
Chelsea Green Publishing Co, 2015
ISBN 10: 1603585788
ISBN 13: 9781603585781
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Paperback. Zustand: Very Good. 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. Bestandsnummer des Verkäufers CIN1603585788VG
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