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Cheese Making For The Rest of Us - eBook

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Download this free eBook from Cheese And Yogurt Making.com written by Luke Dolby in collaboration with some of the best experts in Cheese Making - Bruce Dolby and Paul Peacock

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It’s hard milk. We ain’t splitting the atom here folks, just milk- into curds and whey- and anybody with ten bucks in their back pocket can do it.

We are here to tell you that for the odd hour and a few cents you can make some lovely grub and get on with your life. There are a handful of steps, a handful of ingredients, a handful of things that can go wrong that with some effort you can eradicate with practice just like any hobby... and that’s it. Hard milk.

Okay, opposite are just a few tit-bits that we have stumbled across that make cheese a little more of a big deal than this book thinks it is. It will be our job to convince you otherwise and give you the confidence to know not all cheesemakers wear reindeer moccasins and normal people can give it a crack without joining Greenpeace.

If you like cheese puns (“This is the ‘whey’ to make cheese, gfaw gfaw”), or think good Cheddar is mystical nourishment, or that people can’t possibly understand the ‘emotional journey’ you’ve been on making Feta with your grandmother, then you may need another book. May I recommend Barnes and Noble? We hear they have lots of self-help books in the ‘Spirits and Wizardry’ section.

Disclaimer: If your Skype ‘mood message’ is a quote from Gandhi, this read is perhaps not emotionally sensitive enough for you. Please leave exit left.

We hope we have set the tone and we promise this cheesemaking beginners’ guide will help set you on the way to making some lovely cheese. Heck, maybe even some yogurt. You could go crazy and maybe even do both. ‘Cos we’re adults and we do what we want.

There is some science and some tricky stuff that we will cover, and it IS important so we brought in our resident cheese geek. Every home should have one. Ours fits under the stairs nicely and comes out to give us quotes on protein structures and the biological composition of milk. His name is Bruce, and he has more letters after his name than Idi Amin (His Excellency, President for Life, Field Marshal Al Hadji Doctor Idi Amin Dada, VC, DSO, MC, Lord of All the Beasts of the Earth and Fishes of the Seas and Conqueror of the British Empire in Africa in General and Uganda in Particular). For simplicity’s sake we will stick with just Bruce and you will see him pop up in his ‘Brucie Box’ when there’s some science that will help a beginner get a grasp on what’s going on.

We may even call on the services of our buddy Paul, a cheese expert and selfsufficiency author from England and like all good plainspeaking Northerners, he likes to call a cheese a cheese. Unless it’s yogurt. You know what we mean.

Customer Reviews
I have been making cheese for 8 months Review by Butterfly Doctor
Any book that can make it possible to produce a variety of cheeses with minimal equipment and work is worth the time to read it. (Posted on 10/16/2013)
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