Milk into cheese : the foundations of natural cheesemaking using traditional concepts, tools, and techniques Cover Image

Book

Milk into cheese : the foundations of natural cheesemaking using traditional concepts, tools, and techniques / David Asher.

Asher, David, 1980- (author.).

Summary:

"With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk's destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David's The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs-and the ecological principles that guide-natural cheesemaking. Praise for The Art of Natural Cheesemaking: "The wisdom [Asher] shares is complex in nature, but satisfyingly simple in practice." -Edible Manhattan"-- Provided by publisher.

Record details

ISBN: 9781603588874
ISBN: 1603588876
Physical Description: xv, 445 pages : color illustrations ; 27 cm
Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2024]

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Part I: The Elements -- Natural cheese -- Milk -- Culture -- Rennet -- Part II: Making and aging -- The make -- The tools -- The salt -- The cave -- Affinage treatments -- Ripening ecologies -- Part III: The techniques -- The families of cheese -- Spring-- Clabber -- Kefir -- Junket -- Cuajada -- Faisselle --Chevre and brebis -- Crottin -- Valencay -- Le sein -- Saint-maure -- Saint-marcellin -- Primo sale -- Queso fresco -- Halloumi -- Stracchino / crescenza -- Tomme -- Vaudoise -- Traditional camembert -- Modern camembert -- Brie -- Pont l'eveque -- Summer -- Mozzarella -- Queso oaxaca -- Burrata -- Sour pickles -- Feta -- Sirene -- Tomme de savoie -- Tomme de chevre -- Tomme de montagne -- Tomme crayeuse -- Comte -- Emmentaler -- Grana -- Saint-nectaire -- Gouda -- Lancashire -- Traditional cheddar -- Modern cheddar -- Caciocavallo -- Fall -- Cultured cream -- Long-cultured cream -- Butter -- Skyr and smjor -- Smetana and tvorog -- Goat and sheep butter -- Clabbered cottage cheese -- Handkase -- Graukase -- Sourdough -- Rye bread -- Blue mold -- Camembert bleu-- Fourme d'ambert -- Roquefort -- Gorgonzola -- Stilton -- Natural wine -- Amasi -- Milkbeer --Ambarees -- Cheese on lees -- Winter -- Yogurt -- Gros lait -- Ryazhenka -- Kaymak -- Yogurt cheese -- Shankleesh -- Cream cheese -- Munster -- Vacherin -- Epoisses -- Torta -- Fresh whey ricotta -- Ricotta salata -- Ghee -- Lactic cheese sausage -- Salami -- Milk vinegar -- Mysost -- Paneer -- Kalvdans -- Appendix A: On clabber culture -- Appendix B: On whey culture -- Appendix C: On kefir culture -- Appendix D: On keeping a wooden vat -- Appendix E: Thermophilic starters -- Appendix F: Commercial considerations -- Appendix G: Sourdough starter -- Appendix H: Keeping a wine/beer/cider starter -- Appendix I: Cultivating mucor for rinds and rennet --Appendix J: Flaws in cheese.