Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

excellent book :: must have

To understand the fundamentals of Natural Cheese making!!!!

Truly as advertised, the bible of home cheesemaking. The explanations, clear and concise instructions, and simplicity all advertise the fact that the author has a person living a real life in mind as the intended audience. A standard, almost memorizable formula, easy to maintain temperatures, clear concise instructions, and no need to sterilize - these make cheesemaking something easy to fit into a busy schedule. No more wondering if I have the correct culture or if that packet in the freezer is out of date, and waiting for some day when I can make sure the kitchen is super sanitary and sterilized, and trying to make my way through mind-numbing instructions that seem to have subtly or vastly different times and temperatures. Thank goodness - with spring time, the goat milk comes in faster than I can handle it. I had already figured out that farmers used cheese as a way to preserve all of it, and knew that they surely didn't buy all of their cultures on line, use fancy equipment, and sterilize everything. Now I know how. After religiously putting my excess fresh milk in the freezer because, " You must cool it to 40 degrees," I just put out a quart of milk to clabber a over 24 hours ago in relatively warm weather - and it still tastes like ... fresh milk. I shouldn't have been surprised now that this book has explained the natural biome of raw milk. Although it is a bit sad, I am feeling a little better about capretta - especially now that I can try making my own rennet.

Super Buch! Ausführlich, trotzdem leicht verständlich, interessant und anschaulich! Macht sehr Spaß, Käse selber zu machen! Unbedingt zu empfehlen

I saw this book talked about on Permies(dot)com. it is an amazing book containing all the knowledge you'll need to start making your own natural cheeses. I am now using Milk Kefir as my starter culture which saves me buying separate cultures for each type of chess, plus it's safer (buy the book and find out why!) What I particularly like about this book is that it is not simply a collection of recipes, it's a full course on what why and how. David Asher is passionate about his cheeses and he explains in a very readable way what to do and why to do it so you gain a deeper understanding of how to achieve success. The proof is in the pudding(or the cheese) in the past month I've made clabber, ricotta, basic rennet cheeses and am currently raging some camembert and a 4lb Cheddar. This book demystifies the process, dispels a lot of myths and gives you the confidence to make wholesome, tasty high nutrient no additive cheeses. What more could you want. Oh, and my cheese loving husband thinks I'm wonderful!

So very informative, even fun to read! I learnt so much about raw milk, yoghurts and cheeses culturally, traditionally and functionally. All recipes are easy to follow and laid out from easiest to more challenging. I don’t tend toward recipe books as most recipes I won’t use but this will be a staple to go to on my shelf.

I consider this to be the best available book on the subject of natural cheesemaking. It is a very good book which covers a surprising amount of detail, it even explains how to make your own rennet from a calf's stomach if you wish to do this. I have learned a lot from this book, and I have been a curd nerd for quite some time. I love cheeses, especially hard cheeses. I now also, thanks to this book have a new understanding of kefir and it's importance to the cheesemaker, as it can be used as a cheese starter instead of a frozen culture. I love this book and am eternally grateful to David for writing it. It is apparent that the secret ingredient in Italian Parmigiano-Reggiano is raw milk and the fact that the starter is whey from the previous day's cheese production and not some frozen culture starter. Any cheese lover can learn a lot from this book.