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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses by David Asher (Paperback, 2015)
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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.
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Product Information
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.Product Identifiers
PublisherChelsea Green Pharmacy Publishing Co
ISBN-139781603585781
eBay Product ID (ePID)213346951
Product Key Features
Book TitleThe Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
AuthorDavid Asher
FormatPaperback
LanguageEnglish
TopicWriting & Reading, Engineering & Technology, Cooking by Ingredient, Business
Publication Year2015
TypeReference
GenreFood & Drink
Number of Pages320 Pages
Dimensions
Item Height254mm
Item Width204mm
Item Weight907g
Additional Product Features
Title_AuthorDavid Asher
Country/Region of ManufactureUnited States
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Ratings and reviews
Most relevant reviews
- 01 Apr, 2018
Best book on home made cheese ever!
I can't recommend this book enough. For years I have been struggling with the fact that I have to buy packages cultures to make different types of cheese. Apart from the fact that this is inconvenient, it is also expensive. This book will set you free from dependence on laboratory made packaged cultures and will help you understand how to make great cheese without ever again buying starting cultures and ripening molds. I have been following other cheese books for years and have had limited success, but this book revolutionized my home cheese making experience. Now I enjoy great cheeses and do things I never though possible in the home environment.Verified purchase: YesCondition: New
- 15 Nov, 2019
If you want to make cheese buy this book.
Very useful and informative. I like the detailed information given in this book. I discovered kefir and can now make yogurt and cheese! Since buying this book I have not stopped experimenting love it.Verified purchase: YesCondition: New
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