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Creating a cheese book for the rest of us: Natural Small Batch Cheesemaking

 
gardener & author
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Location: Tasmania
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What have you struggled with the most when making cheese? Have you every adapted cheese recipes to fit your lifestyle?



When I first started making cheese I thought I was failing at it. The recipes said to stir constantly for a full 45 minutes or so, and in my busy kitchen I just could not do that.

The more I perfected my own style of making cheese, the more I began to think back about how things were done in the past: was the busy peasant really stirring for that whole time? Or did she, like me, also have many responsibilities in the kitchen and on the homestead.

Early on I also began to question the use of all these tiny expensive packets of ingredients. Why did the mozzarella recipe tell me to dilute citric acid with water? Couldn’t vinegar be used in the same way? I experimented, and it worked, and paved the way to more experimentation, and learning how things used to be done.

I think a lot of books are written from a specialist perspective: someone that has focused on just one thing, written about it in isolation, without providing any guidance for those who do not have the same perfect conditions. I like to think of my book as being written by a generalist: Yes, I am making all my family’s cheese, it’s an important part of my homestead and I love it, but I am also fermenting, baking, canning, preserving, gardening, butchering, caring for animals, building infrastructure, and all the other tasks that make for a diverse homestead.

I don’t ask you to stand there stirring for 45 minutes, because I know that it’s not possible for many people. I don’t ask for weird little packets of stuff grown in labs, because I know it’s possible to create great cheese without these. I’ve read between the lines of many cheese traditions and figured out a way to do this that’s perfect for the busy homesteader, and also suitable for the complete beginner. I’ve created a book that anyone can pick up and learn from, and once you’ve learned the basics, you’ll still be referring to it again and again as I’ve provided a lot of depth, and presented it in a way that isn’t overwhelming.

You can learn to make cheese even if you don’t have your own dairy animals, and my small batch recipes are perfect for learning - there’s less time to wait before you get to taste them, and they’re naturally made from smaller amounts of milk. Most cheese books are using between eight and twenty litres (two to five gallons) of milk and this can be a very expensive experiment for anyone that is learning. Most of my recipes can be made from four litres of milk or less. These recipes are perfect for anyone, whether you have a small herd of goats or a single house cow, or if you’re buying your milk.



To find out more about the upcoming Kickstarter (it begins on the 15th of August), visit the planning thread here: https://permies.com/wiki/219046/Cheese-book-kickstarter-planning-thread

To find out about how you can get some extra gifts by backing the Kickstarter in the first three days, visit the earlybird bundle page here: https://permies.com/wiki/223565/Earlybird-bundle-cheese-book-kickstarter
 
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Location: Shizuoka Japan
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Nice post thanks

I recall seeing a YT video about a Thai woman who is making cheese in the tropics with all the challenges that come with it

Its possible. Just not easy at first.
 
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Ooh that sounds good. I live opposite a dairy farm, but despite meeting the owners and them making it clear I could get milk from them, and that neighbours clearly do this, I've never done it yet (they always seem so busy!). I love cheese and that could be the spur I need!
 
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Location: Israel
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The book sounds wonderful.
I live in the city and usually the only milk I can get is 3% from the supermarket but cheesemaking facinates me.
I have aquired a vial of rennet and made mozarella  a few times with that kind of milk.
I would love to learn easy ways to make cultured cheeses in my kitchen. I hope to eventually find a source of goat milk from a local farmer.  
Your book sounds great and I hope it ships to Israel!
Best of luck!
 
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This is a great idea. Could you add a section on making rennet from lamb, kid or calf stomache? As well as, how much of it to use? There is not much info that I can find, little here, little there.
 
Kate Downham
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Bob Fiorito wrote:This is a great idea. Could you add a section on making rennet from lamb, kid or calf stomache? As well as, how much of it to use? There is not much info that I can find, little here, little there.



I've included a section on that (with pictures) plus instructions on how to use it. It got really good feedback in the beta reading process.
 
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