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.
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 dairy products including yoghurt, butter, and ice cream.
•Troubleshooting: What to do when things don’t go according to plan.
”This is precisely the cheesemaking book I wish had existed when I started my cheesemaking journey years ago. Most books just give you a quick list of steps, with no real instruction, and it always leaves you wondering, why? Kate starts with the "whys" of cheesemaking, explaining each step and it's purpose right from the start, giving you a solid cheesemaking foundation before diving into recipes. This is the absolute perfect cheesemaking book for beginners!” Ashley Adamant, Practical Self Reliance