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Book Review: Everyday Cheesemaking

How to Succeed Making Dairy and Nut Cheese at Home



EVERYDAY CHEESEMAKING
“How to Succeed Making Dairy and Nut Cheese at Home”
K. Ruby Blume [Institute for Urban Homesteading, which she founded in 2008. The purpose of the Institute is to teach people how to live a meaningful and sustainable live in an urban setting, which in her case is the Bay Area of Oakland and Berkeley. Her work there has borne the fruit that is this guide. Blume’s comprehensive, step-by-step instructions can help anyone make cheese. The process is not as complicated as you might think but it does require the use of specific tools and ingredient, all of which are outlined in the guide.

The book begins with some schooling on the history of milk production, the original reasons behind pasteurization, the benefits of consuming raw milk, the harmful effects of factory farming and the ethics of animal husbandry in the more traditional sense where a symbiotic relationship is created between human and beast. Cheesmaking 101 begins the discourse on the creation of a variety of different dairy cheeses. Vegan? That’s fine, no worries there, the last section of the book deals with making cheese with nut and seeds.

So I learned a few things by reading this guide to making cheese at home, but will I actually make cheese at home? I might, I might not. You may or may not give it a go yourself, but this is a good book to have should the need for homemade cheese inspire you to break out the cheese cloth and curd knife.

Chris Auman lives in Madison, Wisconsin where he writes about comics, zines, music and keeping green. He is also a bike advocate and a good veggie cook.

   



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