{"id":4891840839789,"title":"Book - Mastering Basic Cheesemaking","handle":"book-mastering-basic-cheesemaking","description":"\u003cp\u003eThe craft of home cheesemaking is exploding in popularity. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheese maker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.\u003c\/p\u003e\n\u003cp\u003eThis well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheese maker. Topics include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding your ingredients, tools and techniques\u003c\/li\u003e\n\u003cli\u003eWhipping up \"instant cheeses\" such as ricotta and paneer, while learning basic milk chemistry\u003c\/li\u003e\n\u003cli\u003eProgressing to fermented dairy products such as kefir, yogurt and sour cream\u003c\/li\u003e\n\u003cli\u003eUsing bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese\u003c\/li\u003e\n\u003cli\u003eGraduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u003c\/strong\u003e\u003cbr\u003eGianaclis Caldwell\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cbr\u003ePaperback | 151 pages\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2021-01-27T17:42:37-07:00","created_at":"2021-01-27T17:42:37-07:00","vendor":"New England Cheese Making","type":"Cheese Making","tags":["Book","Cheese Making","Culture"],"price":2999,"price_min":2999,"price_max":2999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":33269244199021,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Book - Mastering Basic Cheesemaking","public_title":null,"options":["Default Title"],"price":2999,"weight":454,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/mastering-basic-cheese-making_1024x1024_bbb2cab5-203c-41cb-9ec0-bbd77cb4863e.jpg?v=1611794660"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/mastering-basic-cheese-making_1024x1024_bbb2cab5-203c-41cb-9ec0-bbd77cb4863e.jpg?v=1611794660","options":["Title"],"media":[{"alt":null,"id":8335047688301,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/mastering-basic-cheese-making_1024x1024_bbb2cab5-203c-41cb-9ec0-bbd77cb4863e.jpg?v=1611794660"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/mastering-basic-cheese-making_1024x1024_bbb2cab5-203c-41cb-9ec0-bbd77cb4863e.jpg?v=1611794660","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe craft of home cheesemaking is exploding in popularity. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheese maker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.\u003c\/p\u003e\n\u003cp\u003eThis well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheese maker. Topics include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding your ingredients, tools and techniques\u003c\/li\u003e\n\u003cli\u003eWhipping up \"instant cheeses\" such as ricotta and paneer, while learning basic milk chemistry\u003c\/li\u003e\n\u003cli\u003eProgressing to fermented dairy products such as kefir, yogurt and sour cream\u003c\/li\u003e\n\u003cli\u003eUsing bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese\u003c\/li\u003e\n\u003cli\u003eGraduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u003c\/strong\u003e\u003cbr\u003eGianaclis Caldwell\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cbr\u003ePaperback | 151 pages\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Book - Mastering Basic Cheesemaking

Product Description
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Maximum quantity available reached.

The craft of home cheesemaking is exploding in popularity. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheese maker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.

This well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheese maker. Topics include:

  • Understanding your ingredients, tools and techniques
  • Whipping up "instant cheeses" such as ricotta and paneer, while learning basic milk chemistry
  • Progressing to fermented dairy products such as kefir, yogurt and sour cream
  • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese
  • Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

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.

Author
Gianaclis Caldwell

Format
Paperback | 151 pages