Natural Small Batch Cheesemaking

Anyone can make cheese...Making home dairy products was an essential skill in the past, and a skill that continues to create resilience, reduce food costs, and provide healthy food in the face of supply disruptions and uncertainty.Wherever you are, you can make delicious cheeses in your home kitchen, starting with just one litre (one quart) of milk, and less time than you may think, with recipes and techniques that can be scaled up or down. Natural Small Batch Cheesemaking is perfect for homesteaders, farmers, and anyone who appreciates good cheese.Topics covered include: -Milk: Working with different types of milk and seasonal conditions, best practises for storing and handling milk.-Rennet: Homemade rennet recipes, plus how to source and work with high quality purchased rennet.-Homemade cheese cultures.-Budget-friendly cheesemaking equipment: Getting started with gear you already have, making your own equipment, pressing cheese without a cheese press, and how to achieve great results