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

قیمت محصول

تومان 59,000

جزئیات بیشتر

نویسندگان

David Asher, Sandor Ellix Katz

سال

2015

ناشر چاپی

Chelsea Green Publishing

نوع فایل

EPUB

زبان

انگلیسی

صفحه

390

قوانین استفاده

خرید محصول توسط کلیه کارت های شتاب امکان پذیر است و بلافاصله پس از خرید، لینک دانلود محصول در اختیار شما قرار خواهد گرفت و هر گونه فروش در سایت های دیگر قابل پیگیری خواهد بود.

توضیحات مختصر محصول
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most 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

:This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them

   How to source good milk, including raw milk

    How to keep their own bacterial starter cultures and fungal ripening cultures

    How make their own rennet—and how to make good cheese without it

    How to avoid the use of plastic equipment and chemical additives; and

   How to use appropriate technologies

Introductory 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

The 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

This 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

نمایش بیشتر
دیدگاه های کاربران
دیدگاهتان را با ما درمیان بگذارید
تعداد دیدگاه : 0 امتیاز کلی : 0.0 توصیه خرید : 0 نفر
بر اساس 0 خرید
0
0
0
0
0

هیچ دیدگاهی برای این محصول نوشته نشده است.

لطفا پیش از ارسال نظر، خلاصه قوانین زیر را مطالعه کنید: فارسی بنویسید و از کیبورد فارسی استفاده کنید. نظرات خود را براساس تجربه و استفاده‌ی عملی و با دقت به نکات فنی ارسال کنید؛ بدون تعصب به محصول خاص، مزایا و معایب را بازگو کنید.  

اولین نفری باشید که دیدگاهی را ارسال می کنید برای “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses”

نشانی ایمیل شما منتشر نخواهد شد.

قیمت محصول

تومان 59,000