{"product_id":"milk-into-cheese-the-foundations-of-natural-cheesemaking-using-traditional-concepts-tools-and-techniques-hardcover","title":"Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Hardcover","description":"\u003cp\u003eby \u003cb\u003eDavid Asher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.\"\u003c\/strong\u003e\u003cstrong\u003e--David Zilber, chef and food scientist; coauthor of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eCheese is milk's destiny. In \u003cem\u003eMilk Into Cheese\u003c\/em\u003e, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.\u003c\/p\u003e \u003cp\u003eA perfect companion to David's \u003cem\u003eThe Art of Natural Cheesemaking\u003c\/em\u003e, \u003cem\u003eMilk Into Cheese\u003c\/em\u003e expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eMilk Into Cheese\u003c\/em\u003e also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.\u003c\/p\u003e \u003cp\u003eFor home, small-scale, \u003cem\u003eand\u003c\/em\u003e larger-scale cheesemakers, \u003cem\u003eMilk Into Cheese\u003c\/em\u003e delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"An inspired how-to guide for the greatest of culinary transformations.\"--Dan Barber, chef, Blue Hill\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.\"--Sandor Ellix Katz, fermentation revivalist; author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e and other fermentation bestsellers\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDavid Asher\u003c\/strong\u003e is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.13 x 10.26 x 8.03 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 11, 2024\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51750236553504,"sku":"9781603588874","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/30501dfbd3c2755c7dfac191678e5d1a.webp?v=1779946554","url":"https:\/\/ebocreations.com\/products\/milk-into-cheese-the-foundations-of-natural-cheesemaking-using-traditional-concepts-tools-and-techniques-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}