Cheese book kickstarter planning thread - August 2023

Leigh Tate wrote:I really like the title "Natural Small Batch Cheesemaking," but I see your points about who it seems to be geared to.

One reason I like it is because it tells me in the title that I don't need gallons and gallons of milk! Also, it's unique. Looking at the titles for the most popular cheesemaking books:
  Home Cheese Making (Ricki Carroll)
  The Art of Natural Cheesemaking (David Asher)
  Gianaclis Caldwell and Mary Karlin both use "artisan" in their book titles.
  "Homemade" gets used a lot in titles.

I think your title should be different enough to stand out and not get confused with someone else. For example, could "Homestead Cheesemaking" be assumed to be "Home Cheese Making?"

I did a search on homestead cheesemaking and came up with webpages and blogs, but no books (that I could find). Maybe folks don't use it because they think it narrows the demographic?

What about a title and subtitle? Would you have room on the cover for both? Something like:

Natural Small Batch Cheesemaking
Homestead Cheeses for Beginning to Advanced Cheesemakers

or

Homestead Cheesemaking
Natural, Small Batch Cheeses for Beginning to Experienced Cheesemakers

Natural Small Batch Cheesemaking
Homestead Cheeses for Beginning to Advanced Cheesemakers

Kate Downham wrote:

Homestead Cheesemaking:
Natural Small Batch Cheeses for any Kitchen

Tamarlane Ivey wrote:I will be kickstarting your book when it gets going, earlier if possible.  I like the small batch idea as well as your explaining what, where, why, and how of the pitfalls and successes.  My personal take on the style of the book would be sprial bound, so I could lay it flat while reading and not have to fight to stay on the page I was reading. I am also wondering about converting recipes from goat to cow milk.  I'm a WHOLE lot more likley to have a cow than a goat.
LET ME KNOW WHERE & WHEN TO HELP GET THIS GOING!!

Lexie Smith wrote:I definitely need cow milk instruction too.

Thekla McDaniels wrote:Local copy businesses can often turn a paperback into a spiral bound by cutting the spine off, punching the holes and twisting the wire spiral through .  

There’s time to look into it!

Thekla McDaniels wrote:Here’s my suggestion      

Natural Small Batch Cheesemaking
 for any skill level or kitchen

I don’t understand the benefit of using the word “homestead” since you have limited space and it’s such a  l o n g  word 😊

Nynke Glover wrote:Love the new suggestions for the title.

As for the spiral  book. We can always grab an ebook print and bind it at the printshop. Here in Ontario the local Staples does it. Or you can buy the needed supplies and do it at home.

Will the permies email let us know when your kickstart it open for support.

Looking forward to helping you out. And learning the make cheese from scratch.

Thanks

Thekla McDaniels wrote:

Nynke Glover wrote:Love the new suggestions for the title.

As for the spiral  book. We can always grab an ebook print and bind it at the printshop. Here in Ontario the local Staples does it. Or you can buy the needed supplies and do it at home.

Will the permies email let us know when your kickstart it open for support.

Looking forward to helping you out. And learning the make cheese from scratch.

Thanks

LOVE this simplification of how to get spiral binding!  I never think of online resources, and I don’t have ebooks because I can’t find them or read them.  

A person could have the recipe pages laminated and bound separately too, if they wanted.

Would you like to make your own cheese?

My name is Kate and this is my third Kickstarter. I’m slightly obsessed with cheesemaking, and I’ve written a book teaching how to make cheese at home, using only natural ingredients.

There are other cheesemaking books out there, but none of them are as suited to newcomers and homesteaders as my new book. Many books say you need twenty litres or five gallons of milk to make a cheese, that you need to stand there, doing nothing else except stirring your cheese, for fortyfive minutes.

What I’ve learned in my years of cheesemaking is that there are many ways to make a cheese. Some cheeses are more labour intensive than others. Some cheeses will just happily sit on the bench while you get on with your life. Other cheeses can be more involved but there is still more flexibility than many people think. You can time your cheeses to fit within your commitments, and make all your own cheese without needing to devote your whole life to it.

My new book teaches both the ‘why’ and the ‘how’ of small scale cheesemaking. You’ll learn the secrets behind many famous traditional cheeses, and also gain enough knowledge to confidently come up with your own varieties of cheese.

You’ll learn about working with different types of milk, and all the intricacies of working with natural processes and natural ingredients, and how to make great cheeses in many different ways.

You’ll learn about every stage of the cheesemaking process, from all the stages of making cheeses in the kitchen, through to how to age cheeses at home.

I’ve included instructions for other dairy products, from how to make great yoghurt every time, through to making your own butter, sour cream, ghee, and ice cream. I’ve also written the most thorough guide to using leftover whey, along with a helpful troubleshooting guide.

You can get started making cheeses with just one litre or one quart of milk. There are ways to make cheesemaking work on such a small scale, and this book will teach you all the skills and knowledge to confidently create beautiful natural cheeses.

So if you’re interested in learning more about cheese, and making your own cheeses, choose a reward from the list below to help create this book.

Mike Haasl wrote:You may be able to skip the dual measurements but I'm sure there are reasons to include metric and imperial.

Joylynn Hardesty wrote:

Mike Haasl wrote:You may be able to skip the dual measurements but I'm sure there are reasons to include metric and imperial.

Ahem. Yes there are reasons Mike, one is old folk like me that need the imperial.