Synopsis
Make artisanal cheese at home with simple techniques that produce professional-quality results. Step-by-step guide to creating fresh and aged cheeses using basic equipment and natural ingredients, with troubleshooting for perfect results every time.
Why Homemade Cheese Beats Store-Bought:
Artisanal cheeses cost $15-25 per pound retail but can be made at home for $3-5 per pound using the same traditional techniques, with fresher ingredients and no preservatives.
What You'll Master:
- Essential techniques for fresh cheeses like mozzarella, ricotta, and farmer's cheese
- Aging processes for hard cheeses including cheddar, gouda, and parmesan styles
- Troubleshooting guides for texture, flavor, and aging problems
- Equipment recommendations from basic starter setups to advanced aging caves
- Recipe scaling for family consumption or small-scale commercial production
Cost Savings and Quality:
Home cheesemakers report saving $500-1,500 annually on cheese purchases while enjoying fresher, more flavorful results than commercial alternatives.
Create gourmet cheese in your own kitchen. Perfect for cooking enthusiasts, homesteaders, and anyone wanting to master this ancient food preservation art.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
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, The Small-Scale Cheese Business, and The Small-Scale Dairy.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home
Edité par
New Society Publishers, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home
Edité par
New Society Publishers, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
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Mastering Basic Cheesemaking Format: Paperback
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ISBN 10 : 0865718180
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Mastering Basic Cheesemaking Format: Paperback
Edité par
New Society Publishers, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
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Mastering Basic Cheesemaking : The Fun and Fundamentals of Making Cheese at Home
Edité par
New Society Publishers, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
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Couverture souple
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Mastering Basic Cheesemaking : The Fun and Fundamentals of Making Cheese at Home
Edité par
New Society Publishers, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
Neuf
Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Mastering Basic Cheesemaking (Paperback)
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New Society Publishers, Gabriola Island, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. 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. Mastering Basic Cheesemaking is a complete, hands-on guide to making cheese and other fermented dairy products at home. These clear, easy-to-follow, instructions from one of North America's foremost cheesemaking instructors are all you need to create delicious, nourishing and beautiful classic cheeses and dairy delights. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780865718180
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Mastering Basic Cheesemaking
Edité par
New Society Publishers, US, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
Neuf
Paperback
Vendeur : Rarewaves USA, OSWEGO, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. 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. N° de réf. du vendeur LU-9780865718180
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Image fournie par le vendeur
Mastering Basic Cheesemaking
Edité par
New Society Publishers, US, 2016
ISBN 10 : 0865718180
ISBN 13 : 9780865718180
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. 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. N° de réf. du vendeur LU-9780865718180
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Expédition depuis Royaume-Uni vers Etats-Unis
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