As a raw dairy owner and milk cow connoisseur, I must own a dozen cheesemaking books, at least. All of them are excellent and I use them frequently, however, this one is extraordinaire and I’ll tell you why. Cheese making is a difficult art. Truth! It’s a science that takes trial and error and lots of it. It’s complicated. Or at least least modern recipes have lead us to believe so. The Art of Natural Cheesemaking is more than just a cookbook, it’s a cheese making 101 book. It goes in depth on all aspects of cheese making, and when it comes to cheese making, these are the aspects that will make or break a good batch of cheese. Raw vs pasteurized. Tablet vs liquid rennet. Calf vs vegan rennet.
To the beginner, cheese making can be overwhelming. Dozens of ingredients that the average person can’t pronounce and are hard to acquire. I’ve been there. I’m still there. I’ve been concocting cheesy goodness for over a decade now and I’m still no expert. I still have failed batches that get fed to the chickens, not many, but some.
On my quest to better my cheesemaking skills, I set out to find a new book that would shed more knowledge than what I was reading in a typical modern cookbook. I wanted a cheese making book that praised raw milk for its natural cultures and had recipes on a self sustainable level. I came across David Asher’s The Art of Natural Cheesemaking on Amazon and the reviews were steller!! I contacted the publisher and asked if I could receive a copy in return for a honest review. Hey. Blogging does have its perks. :).
This is the book I’ve been searching for. It’s perfect for homesteader and self sustainable dreamer. David’s appreciation for raw milk lends it’s way to dozens of glorious cheese recipes. By using the natural bacteria and cultures that are all ready present in raw milk, David has created cheeses with the generational cheese maker in mind. Without the use of dozens of modern ingredients, cheese making is once again a simple art of dairy preservation. I hands down recommend this book as a staple in your homestead kitchen.
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Added to my amazon cart! My husband and I recently bought a jersey heifer from auction. She is approx. 9 months old and sweet as can be. Her name is Annabelle and she is my baby! Eventually I am wanting to quit my full time job to become a stay at home mom again and homesteader, I love the thought of growing our own food and being self sustainable. We are on our way, but still so far off. So happy I found your blog for inspiration and knowledge.