Carla Burke wrote:Small spelling typo here: "Natural small batch Cheeseamaking is perfect..." and is it cheesemaking? Cheese-making? Or cheese making?
Otherwise, the only thing I notice doesn't seem to be a big surprise - the phrase cheesemaking is used a lot.
Anyone can make their own cheese…
Making your own home dairy products was an essential skill in the past, and a skill that continues to create resilience and reduce food costs in the face of supply disruptions and uncertainty.
Whether you’re in the middle of a city, or on a homestead, you can make delicious cheeses in your home kitchen. Natural small batch Cheeseamaking is perfect for homesteaders, farmers, and anyone that appreciates good cheese.
Topics covered include:
•Milk: Working with different types of milk and seasonal conditions, best practises for storing and handling milk.
•Rennet: Homemade rennets, sourcing the best possible rennet, how to dilute and test rennet.
•Homemade cheese cultures.
•Cheesemaking equipment: Getting started with gear you already have, making your own equipment, pressing cheese without a cheese press, and how to achieve great results at home.
•Cheesemaking in detail: All the steps of cheesemaking explained, both the “why” and the “how”. Learn to change recipes around to suit your lifestyle and tastes and make your own unique cheeses.
•Aging cheeses - how to age cheeses at home in many ways, on or off the grid.
•How to use leftover whey.
•Easy-to-follow recipes for over 25 styles of cheese, plus other dairy products including yoghurt, butter, and ice cream.
•Troubleshooting: What to do when things don’t go according to plan.