Natural Small Batch Cheesemaking by Kate Downham

My cheese book is here, My CHEESE book is here!  Thank you Kate.  I need to get my hands on some kefir.....

oh boy!

i’m excited, mine should be along soon.

Wahoo!! My book made it to my home.

Thank you so much, Kate, for the way you organized it. It really makes a difference to know the why it works the way it does.

Now I will need to find my sources of the better milk :D

Well done!

Also - I really like the size and shape of your book.

I appreciate that it stays open on the page I am on and the pages do not flip themselves ; )

I give this book 10 out of 10 acorns. It's the small batch homesteader's dream. Not only does it tell you everything you ever wanted to know about cheesemaking (and then some), it's geared toward the homesteader who doesn't have large quantities of milk to work with. So many cheesemaking books call for two to five gallons of milk per batch of cheese. These same books use purchased commercial cultures. With Kate's book, I can make a large variety of cheeses with smaller amounts of milk and with natural, homemade cheese cultures.

In her introduction, Kate calls her philosophy "a peasant approach to cheesemaking." This is homestead cheesemaking in its most natural form, focusing on seasonal conditions, smallhold farms and homesteads, and the busy homesteading lifestyle. This is the essence of everyday food producing; hearty wholesome foods produced and crafted on the land. I can't think of a better connection with nature than this.

One of the things I love about this book is that Kate manages to gear it toward both beginning and experienced cheesemakers. The first several chapters cover the concepts and fundamentals of making cheese. Don't miss these! Even if you've been making cheese for years and years, these chapters are loaded with many, many tidbits plus practical wisdom. I've been making cheese for the past decade, but I learned more useful information from Kate's book than I have anywhere else.

The largest section of the book contains the cheese recipes. Some of these are regulars on our table, chèvre, for example. What I didn't realize, is that there are so many kinds of chèvre: cream cheese style, crottin, air-dried, aged with herbs or spices, ladled curd, leaf wrapped, or preserved in oil. Then it's on to a wonderful variety of other cheesemaking techniques: brined, washed curd, Alpine, bloomy white rind, blue, cheddar, even a Parmesan-style grating cheese. Also a couple of cheeses made from whey and other dairy products to make such as kefir, yoghurt, cultured butter, ghee, custard, and ice cream.

The recipes are very well written; easy to understand and easy to follow. Once you're comfortable with the recipe, there are "quick-glance method for experienced cheesemakers" in the chapter margins. Very handy! The appendices include an extensive troubleshooting section and how to adapt ingredients to larger quantities of milk.

I can honestly say this book is a "must have" for every homesteader who loves and wants to make cheese.

I give this book 10 out of 10 acorns.  This easy-to-read book takes this beginner on a wonderful cheese-making adventure!  I agree with everything Leigh said above about Kate's book.  In fact, Kate's books are my primary go-to source for my beginner homesteading efforts. This book is a must-have for any cheese loving homesteader's kitchen!  

I give this book 10 out of 10 acorns!

Wow! This book was so satisfying to my inner permie-nerd; Kate's zeal for natural cheeses is infectious as she guides you through in-depth overview of natural cheesemaking. Kate's book will leave you dreaming of making your own cheesy homestead delicacies.

This book is well though-out and presented. As someone who is new to cheese making, it shares a wealth of knowledge but in a way that was captivating and encouraging. Kate's experience and expertise is only eclipsed by her passion and loved for natural small batch cheesemaking. This book has something for every cheese-lover; from absolute beginner to well 'aged' professional.

This book left me dreaming of my own goats and a larder filled with delectable homemade cheese. I'm so excited to try her recipes!

Thank you Kate for writing this book and sharing the love with Permies!

I have not made cheese before, but I do partake often when cheese is offered. I do enjoy locally crafted goat cheeses especially

Thank you, Kate, for the cheese book!  I am working through the recipes.