Art of Natural Cheesemaking

Descriere YEO:

Art of Natural Cheesemaking - Disponibil la libris.ro

Pe YEO găsești Art of Natural Cheesemaking de la David Asher, în categoria Cooking.

Indiferent de nevoile tale, Art of Natural Cheesemaking din categoria Cooking îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 195.02 Lei

Caracteristicile produsului Art of Natural Cheesemaking

• Brand: David Asher
• Categoria: Cooking
• Magazin: libris.ro
• Ultima actualizare: 02-07-2026 01:12:41

Comandă Art of Natural Cheesemaking Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda Art of Natural Cheesemaking de la libris.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
n nIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemakingn nMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science.n nThis book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: n n- How to source good milk, including raw milk;n n- How to keep their own bacterial starter cultures and fungal ripening cultures;n n- How make their own rennet--and how to make good cheese without it;n n- How to avoid the use of plastic equipment and chemical additives; andn n- How to use appropriate technologies.n nIntroductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.n nThe Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.n nThis book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.n