Mastering Basic Cheesemaking by Gianaclis Caldwell – eBook Review

MBC

Full Disclosure: I provided several pictures for this eBook, which I was given a free copy of, but have received no monetary compensation for this review . The views about this book are mine and mine alone.

Gianaclis Caldwell, author of Mastering Artisan Cheesemaking and award-winning cheesemaker at Pholia Farm, as come out with an eBook that takes the knowledge and skills that are passed on in her earlier book and gears it towards the beginner home cheesemakers. It covers the basics, including understanding ingredients and cheesemaking tools.  It even talks about how to create your own cheese fridge and how to vacuum seal cheese for aging.  This is a fun book to read and is divided into stages  that promote a progressive learning of cheesemaking and is a great reference book for anyone wanting to learn how to make cheese.  It is only available on Kindle, but you can get a free app on the iTunes store for iPads so you can read it.  You can get the book here.

Our next challenge for the League of YEG Home Cheesemakers is a washed curd so I chose to make a Colby using the recipe in the eBook.

I set up my double boiler and started to heat the milk.

I set up my double boiler and started to heat the milk.

After reaching temperature and waiting to ripen the milk it was time to add the rennet.

Adding the rennet

Adding the rennet.

I had great curd formation

I had great curd formation.

Being  a washed curd, I removed the whey and replaced it with warm water.

Washing the curd

Washing the curd.

After washing the curd as per the recipe it was time to check the curd. It was smaller than I would have liked.

After washing the curd as per the recipe it was time to check the curd. It was smaller than I would have liked.

After draining and salting the curd it was time to go into the press.

It was time to break out the press and form the cheese.

It was time to break out the press and form the cheese.

After being in the press for a few hours it was time to check on it.

After being in the press for a few hours it was time to check on it.

I marked the cheese and date using foodsafe markers.

I marked the cheese and date using foodsafe markers.

My first Colby is now vacuum sealed and in the cheese fridge for the next few months.  I am pleased with how easy this recipe went and definitely recommend this book to anyone wanting to learn how to make cheese, or to someone who is working their way up from fresh cheeses who wants to take the next cheesemaking steps.

Ian Logo

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