I give this book 10 out of 10 acorns. Kate has penned yet another book which is well executed, easy to understand and contributes to living the simple life.
Natural Small Batch Cheese-making is orderly, moving from the basics of ingredients and then tools required and on to finding what cheeses are best for what area.
The book is not limited as many others are, but integrates the philosophy of respecting the animal, using all that is given. The
books contain use of whey, making yoghurt and Kefir.
Trouble shooting, rennet and culture in the annexes are very useful references for elsewhere in the book.
The book is obviously a work of
experience and well worth getting a copy for the homestead library, or any library.
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