The art of natural cheesemaking

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 24.99

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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.

• 1 Bekijk alle specificaties

Art Of Natural Cheesemaking

Rating: 4 / 5 | Prijs: € 30.13

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 bakin Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Mastering Basic Cheesemaking

Rating: 0 / 5 | Prijs: € 27.5

A complete hands on beginner s guide to the magic and satisfaction of making your own cheese 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 d Uiterlijk 26 oktober in huis .. MEER INFO

Zelf kaas maken

Rating: 5 / 5 | Prijs: € 29.99

Zelf kaas maken ingewikkeld dat valt reuze mee in dit boek lees je hoe je dat moet doen van zachte roomkaas tot goudse kaas en harde cheddar en van heerlijke stinkkaasjes tot lekkere verrassingen voor een kaasplank inclusief verse kazen als mozzarella en ricotta zoute halloumi feta en paneer Op voorraad. Voor 23:00 uur besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 30 juni 2015

Ebook Formaat: Adobe ePub

Illustraties: Met illustraties

Hoofdauteur: David Asher

Hoofduitgeverij: Chelsea Green Publishing

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Studieboek: Nee

EAN: 9781603585798

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