The Art of Natural Cheesemaking Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

41.60$ Prix régulier 48.95$

Langue : Anglais
ISBN : 9781603585781
Auteur : David Asher
Maison d'édition : Chelsea Green Publishing
Année de parution : 2015
Pages : 320
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Description : Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking.

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.