Overview
This illustrated beginner’s guide covers everything you need to know to start making cheese at home—from tools and techniques to basic milk chemistry.
While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.
This fully illustrated practical guide covers topics such as:
- 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.
This book title, Mastering Basic Cheesemaking (The Fun and Fundamentals of Making Cheese at Home), ISBN: 9780865718180, by Gianaclis Caldwell, published by New Society Publishers (April 1, 2016) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
Unlike Amazon and other retailers who may also offer Mastering Basic Cheesemaking (The Fun and Fundamentals of Making Cheese at Home) books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.
Prefer to work with a human being when you order Mastering Basic Cheesemaking (The Fun and Fundamentals of Making Cheese at Home) books in bulk? Our Book Specialists are standing by Monday-Friday 8-5 PST, ready to help!