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Download Practical Cheesemaking ePub

by Kathy Biss

Download Practical Cheesemaking ePub
  • ISBN 1861265530
  • ISBN13 978-1861265531
  • Language English
  • Author Kathy Biss
  • Publisher Crowood Press (August 1, 2002)
  • Pages 144
  • Formats lrf txt lrf docx
  • Category Cooking
  • Subcategory Cooking by Ingredient
  • Size ePub 1388 kb
  • Size Fb2 1496 kb
  • Rating: 4.1
  • Votes: 938

Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.

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This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.

Practical Cheesemaking.

item 3 Practical Cheesemaking by Biss, Kathy Paperback Book The Cheap Fast Free Post -Practical Cheesemaking by. .Kathy now manufacturers her own cheese and gives local cheesemaking demonstrations.

item 3 Practical Cheesemaking by Biss, Kathy Paperback Book The Cheap Fast Free Post -Practical Cheesemaking by Biss, Kathy Paperback Book The Cheap Fast Free Post. item 4 Practical Cheesemaking by Biss, Kathy Paperback Book The Cheap Fast Free Post -Practical Cheesemaking by Biss, Kathy Paperback Book The Cheap Fast Free Post. Last oneFree postage. Country of Publication.

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Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers to get the most from their yields.

135 pages, covering cheese from history through ingredients, equipment to cheese making recipes. Home-Made Cheese by Paul Thomas. Signed by the author! Home-Made Cheese: From Simple Butter, Yogurt and Fresh Cheeses to Soft, Hard and Blue Cheeses, .00 out of 5. £1. 9. Making cheese, butter & yoghurt by Ricki Carroll.

Talk about Practical Cheesemaking


happy light
This book didn't make much sense to me as a beginner. Now that I've been making cheese for a while, I find it an invaluable tool for making (and improving) cheeses in the English style - Cheddar, Caerphilly, Stilton, etc. Biss's knowledge is encyclopedic, and her explanations make practical sense - once you have practical experience. From her TA-driven acid readings to her suggestions for overcoming cheese problems, this book is amazing. Highly recommended for those wanting to make a great Cheddar.
Zut
Kathy Biss is from Scotland, so most of the cheeses she makes tend to be the typical U.K. style -- as the previous reviewer mentioned, they tend to be hard pressed cheeses. Dairy goat folks don't tend to like this book because it doesn't speak to their needs. However, if you want to make English-style cheeses, you will be happy to find acidity values, tips and instructions that you won't find in other home cheesemaking books.
Vivaral
Gives the how to without a variety of recipes. A better book for any cheese maker (I am a novice) is 200 easy homemade cheese recipes by Debra Amrein-Boyes. Gives all the whys plus recipes and problem solving
Levaq
I borrowed this book from the library and I was glad I didn't

buy it.

It focusses on the process for making hard, pressed cheeses.

I much prefer Ricki Carrols book for acccessible information pertinant to someone making small quantities of lots of different varieties of cheese.