Download , by Gianaclis Caldwell
Download , by Gianaclis Caldwell
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, by Gianaclis Caldwell
Download , by Gianaclis Caldwell
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Product details
File Size: 25683 KB
Print Length: 160 pages
Publisher: New Society Publishers (March 14, 2016)
Publication Date: March 14, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B0175P4BRK
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Amazon Best Sellers Rank:
#95,473 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I've had dairy goats for years, and have made a great deal of cheese, but I haven't known WHY things worked. It is difficult to navigate the world of cultures and powders and things when you don't just want to mix up a batch of tasty cheese that works for mysterious reasons; I'd like to simplify my cheeses (as my milk is very VERY good), and you can't simplify unless you know the process. Ms. Caldwell, a well-known and successful cheesemaker and goat expert, has written the book I've needed to read. Not only does she raise the same breed of goats I do, but she discusses ingredients and the different characteristics of different milks and how they affect process and results. THIS IS WHAT I WANT! Devoted goat-keeper + raw milk + Nigerian Dwarf + serious and discriminating cheesemaker = a book that walks you through everything you need to know for incredible cheese whose every quivering curd you understand. I know she has a further book on more complicated and interesting cheeses, but right now this is IT for me. I like my cheese like I like my yarn: of the highest quality yet the greatest simplicity, so that the quality shines through.
I cannot recommend “Mastering Basic Cheesemaking†highly enough. 2 months ago I was a complete novice at cheesemaking, having never even made homemade yogurt. But thanks to this fabulous book I have now successfully made not only homemade yogurt, but also ricotta, paneer, cream cheese, and creme fraiche, as well as mozzarella, burrata, feta, and farmhouse cheese! I particularly like how the book is organized into lessons, where recipes progress from very basic to more advanced by building on techniques learned with prior recipes. As a novice, this lesson format has not only helped my learning process by reinforcing the common steps in cheesemaking, but has also given me the confidence to try increasingly challenging recipes. In addition to the organization of the book, I also just really like the recipes. They are clear and well-written, beautifully photographed, work just as described, and are delicious! Both the feta and farmhouse cheeses, which I made last week, are as good if not better than most commercially-made cheese (and my friends and family who have sampled them agree!). If you, like me, have always been intrigued by cheesemaking but felt too intimidated by it to give it a try, this is definitely the book for you!
My first cheese book from Gianaclis Caldwell was her more advanced Artisan book. I'm still learning much from it. Knowing her style of writing about a subject dear to my heart and kitchen, I had to have this one, too. I've already recommended it to several would-be cheesemakers. I love how she fashioned the book as a personalized cheesemaking class. Starting with the basics, she takes you thru cheese in the order you should learn and make it. It builds on itself, while building your confidence. A cheesemaker can never know too much, and I've learned even from this basic book. Sometimes the Artisan book assumes I know how many pounds of pressure a particular cheese needs, and I keep both books open to that family of cheeses and refer to both during the process to improve my skills. Following her direction you can't help but be inspired and learn from her knowlege and experience. She takes the fear out of failure, since a variation in results is often not failure, but a new cheese recipe that becomes your own. If you are considering cheesemaking, just getting started, or like me- just have to have all her books, don't miss this one!
This is the best cheese making book for beginners, period. It is thoughtfully laid out and well-written. You move through the lessons - start out easy and move to more complex cheese making and each recipe builds on what you learned in the preceding ones. The recipes themselves include a general overview and then there are concise and detailed instructions so that you don't wind up halfway through making cheese and wonder why you aren't ready for the next step! I make cheese and cultured milk products and bottle milk for a living - I highly recommend this book to our customers that want to make cheese at home.
…my only real complaint is that you're given advice only on vegetable rennet, no provision for the others. I think one of the cheeses had a list of three possible cultures to use but didn't make it clear that you needed only one.A good starter guide, should be in any collection (has tips I hadn't seen elsewhere).
This is a great book! You will learn some basics about Cheesemaking first, and then on to the lessons where you start making cheese! Each lesson builds on the last. You really learn concepts and apply them first-hand. I also have her more advanced book - Mastering Artisan Cheesemaking and I've been enjoying using them together. I highly recommend this book!
I am having fun with this book, just following along lesson by lesson. Very clear instructions and it is helping me use up the two gallons of milk I get everyday (two goats). I wish this one had been available before the more comprehensive Mastering Artisan Cheesemaking, which I will enjoy more after I finish all the lessons in this new one.One point I really like is that a short introduction to each recipe includes a brief step by step and an estimate of the time broken down by active and inactive, that helps me plan what I have time for and when I should start. The instructions that follow are detailed and easy to read.
Making all kinds of cool cheese with the help of this book. It can seem very intimidating at first but keep after it and the lessons make more and more sense. Delicious recipes.
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