The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses

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.

129,00 zł

incl. VAT / szt.

Express checkout 1-Click(without registration)

niedostępny

14 days for easy returns

This product is not available in a stationary store

Safe shopping

Deferred Payments. Buy now, pay in 30 days, if you don't return it

Buy now, pay later - 4 steps

When choosing a payment method, select PayPo.

PayPo will pay your bill in the store.
On the PayPo website, verify your information and enter your social security number.

After receiving your purchase, you decide what suits you and what doesn't. You can return part or all of your order - then the amount payable to PayPo will also be reduced.

Within 30 days of purchase, you pay PayPo for your purchases at no additional cost. If you wish, you spread your payment over installments.

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 Outlaw Cheesemaker, 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.

Brand

Chelsea Green Publishing Co

Symbol

9781603585781

Author

David Asher

Cover

Pages

662

Publisher

Chelsea Green Publishing Co

Language

English

Format

25.1 x 17.8 x 1.3 cm

Do you need help? Do you have any questions?Ask a question and we'll respond promptly, publishing the most interesting questions and answers for others.

Ask a question

The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses

Product sold out

Buy now, pay later - 4 steps