
Practical Cheesemaking
Description
Whether you are making cheese for commercial reasons or simply for your own use, "Practical Cheesemaking" will help you to produce a cheese you will be proud to sell or serve. This book takes a deep dive into the cheese making process, including a breakdown on acidity readings within recipes, while still keeping the language simple enough for a beginner cheese maker.
Sections in this book include:
- Cheesemaking equipment
- Milk for cheese
- Cultures and rennet
- Hygiene and water supply
- Cheese recipes
- Press work and storage
Details
Author
Kathy Bliss
Format
Paperback | 144 pages
Cheese Making Bundle
Practical Cheesemaking
Item# B18
- Reviews
- Q & A
- Related Recipes