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Mastering Basic Cheesemaking  by Gianaclis Caldwell…

Meat Gianaclis through Web Site, FacebookAmazon

What”s the book about? 

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 ofMastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

Genre? Cookbook/Cheese/Food

Where can you find the book? on Amazon here.

List of other books by this author you find here.

My opinion: 5 stars out of 5.

Cheesemaking is the rocket science, you’ve got to be precise and know how things work. There is no second guesses. 

Cheeses and all the diary products are my favorite part of the meal. Even when I go to dieting weeks, diary milk is the first choice I stick to. Just imagine all the cottage cheese, yogurts, heavy cream desserts…Yummy! With fresh berries, banana slices, oatmeal, cereal.

My mom knows how to make cottage cheese. And I want to learn to do it, too.

This book has it all to start your cheese-making factory… the fundamentals: why to make your cheese, understanding ingredients, the list of cheese-making tools. Then you will learn the process of making cheeses: quick and easy cheeses, cultured milk and creams, fresh cheeses, semi- firm cheeses, aged cheeses.

Book includes some pictures, recipes, cheese-making journaling, experiments, and resources.

Edelweiss, Perseus, PGW, and Legato have provided me with a complimentary copy of this book.

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