Mastering Basic Cheesemaking
32%
off

Mastering Basic Cheesemaking : The Fun and Fundamentals of Making Cheese at Home

4.6 (28 ratings by Goodreads)
By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 2 business days
When will my order arrive?

Description

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.
show more

Product details

  • Paperback | 160 pages
  • 204 x 254 x 15.24mm | 440g
  • Gabriola Island, United States
  • English
  • Color photos throughout
  • 0865718180
  • 9780865718180
  • 19,839

Flap copy

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.
show more

Back cover copy

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.
show more

Table of contents

INTRODUCTION
HOW TO USE THIS BOOK

PART 1: THE FUNDAMENTALS OF MAKING CHEESE 1: WHY MAKE CHEESE?
The First Cheesemakers
The Pedigree of a Cheese
What Is Cheesemaking?


2: UNDERSTANDING INGREDIENTS
A Quick Look
Milk
Acid
Cultures
Calcium Chloride
Lipase
Rennet
Salt
Flavoring, Coloring, and Other Additions

3: THE CHEESEMAKER'S TOOLS
Pots, Vats, and Containers
Thermometers
Ladles, Spoons, and Spatulas
Ripening Spaces
Knives
pH Meters
Cloths
Forms and Molds
Colanders and Sieves
Presses
Mats and Racks
Trays and Tubs
Vacuum-sealing Equipment
Aging Spaces
Preparing Cheesemaking Tools

PART 2: THE FUN OF MAKING CHEESE 4: QUICK AND SIMPLE CHEESES
Steps for Making Quick and Simple Cheeses with Heat and Added Acid
What to Do with the Whey from Quick and Simple Cheeses
Lesson 1: Whole-milk Ricotta
Lesson 2: Mascarpone
Lesson 3: Paneer

5: CULTURED MILKS AND CREAMS
Steps for Making Cultured Milks and Creams
What to Do with the Whey from Cultured Milks and Creams
Lesson 4: Buttermilk
Lesson 5: Sour Cream and Creme Fraiche
Lesson 6: Cultured Butter and Buttermilk
Bonus Recipe: Ghee
Lesson 7: Kefir and Kefir Cheese
Lesson 8: Yogurt and Yogurt Cheese

6: FRESH AND VERSATILE CHEESES
Steps for Making Fresh and Versatile Cheeses
What to Do with the Whey from Fresh and Versatile Cheeses
Lesson 9: Quark, Chevre, and Fromage Blanc
Lesson 10: Cream Cheese
Lesson 11: Curd Cottage Cheese

7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES
Steps for Making Rennet-coagulated Fresh Cheeses
What to Do with the Whey from Rennet-coagulated Fresh Cheeses
Lesson 12: Quick Mozzarella
Bonus Recipe: Burrata
Lesson 13: Feta
Lesson 14: Farmhouse Cheese

8: RENNET-COAGULATED AGED CHEESES
Steps for Making Rennet-coagulated Aged Cheeses
Lesson 15: Gouda
Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar
Lesson 17: Stirred-curd Cheddar
Lesson 18: Colby
Lesson 19: Parmesan
Bonus Recipe: Whey Ricotta

9: WHAT'S NEXT?
Keep a Cheese Journal
Experiment
Advanced Cheesemaking
Cheesemaking as a Business
Conclusion

GLOSSARY
RESOURCES
BOOKS
MAGAZINES
MOVIES AND VIDEOS
SUPPLIES
ACKNOWLEDGMENTS
INDEX
ABOUT THE AUTHOR
show more

Review quote

Gianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCP(TM), author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. 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. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. 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, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994.
show more

About Gianaclis Caldwell

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. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy. She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com.
show more

Rating details

28 ratings
4.6 out of 5 stars
5 64% (18)
4 32% (9)
3 4% (1)
2 0% (0)
1 0% (0)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X