• DIY CHEESE PACKAGE (MOZZARELLA & RICOTTA)

    This package includes one Mozzarella & Ricotta DIY Cheese Kit and a copy of One-Hour Cheese by Claudia Lucero.*

    ONE-HOUR CHEESE
    It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate … and yes, you've made all the cheeses on it. Even better: You made them all earlier that day.

    In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt and press. Simple variations produce delicious results across three categories: Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

    MOZZARELLA & RICOTTA DIY CHEESE KIT
    Make your own succulent mozzarella and creamy ricotta with an Urban Cheesecraft Kit!

    Your Mozzarella & Ricotta DIY Cheese Kit includes these carefully selected and tested supplies:

    • Instruction/recipe handbook and unlimited email support
    • Fine-mesh, 100% cotton cheesecloth (also known as butter muslin)
    • Glass dairy thermometer (alcohol, not mercury)
    • Gluten-free, non-GMO vegetarian rennet tablets
    • Gluten-free, non-GMO citric acid
    • Pure, non-iodized flake salt

    The ingredients allow you to make at least eight batches of cheese. You can reuse the recipes, thermometer and cloth, and find refills of rennet tablets, salt and citric acid in the Urban Cheesecraft shop online when you run out.

    Simply add a gallon of cows' milk and in one hour, you will be eating and sharing homemade, all-natural mozzarella or ricotta!

    Item: 7882

    Format: Other/miscellaneous products

  • ONE-HOUR CHEESE

    In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.

    Item: 7407

    Author: Claudia Lucero

    Format: Paperback

  • A CHEESEMAKER'S JOURNEY

    Based on 35 years of experience making cheese, teaching cheesemaking classes across the country, and working with other cheesemakers, Mary Jane Toth makes it easy to be successful making cheese in your own home.

    Item: 6155

    Author: Mary Jane Toth

    Format: Paperback

  • BEE'S WRAP SET OF 3 CHEESE WRAP

    A cult favorite among cheesemongers and cheese lovers alike, Bee’s Wrap® provides a breathable, sustainable way to store cheese and is a natural alternative to plastic wrap for food storage. Use the warmth of your hands to soften the wrap, create a seal, when cool the wrap holds its shape. Reusable. Wash in cool water. Made of beeswax, organic cotton, organic jojoba oil and tree resin. Package of 3 Cheese Wraps (10" x 11")

    Item: 8628

    Format: Other/miscellaneous products

  • CHEDDAR

    One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.

    Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.

    More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.

    Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.

    Item: 7744

    Author: Gordon Edgar

    Format: Hardcover

  • HOME CHEESE MAKING (3rd ed)

    The consummate home cheese making book, Home Cheese Making has been updated and revised to reflect the recently revived interest in artisan-quality cheeses and the availability of home cheese making supplies and equipment.

    Discover 75 recipes for making your own cheese and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the tested, step-by-step recipes in this cheese making book are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include crème fraîche, sour cream, yogurt, kefir, buttermilk and clotted cream.

    As the most comprehensive cheese making book on the market, Home Cheese Making also features recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.

    Profiles of home cheese makers and artisan cheese makers scattered throughout this cheese making book share the stories of people who love to make and eat great cheese. Also included in Home Cheese Making is information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, a home cheese making glossary and more.

    About the author:

    Ricki Carroll is the founder of the New England Cheesemaking Supply Company, in Ashfield, Mass., which has been offering cheese support and expertise since 1978.

    Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

    Item: 1660

    Author: Ricki Carroll

    Format: Paperback

  • MASTERING ARTISAN CHEESEMAKING

    Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.<

    Item: 6188

    Author: Gianaclis Caldwell

    Format: Paperback

  • MASTERING BASIC CHEESEMAKING

    The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely organized collections of recipes that lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker develop the intuition and abilities needed for success, especially in the real world of the home kitchen.

    This well-illustrated, clearly written practical guide assumes no experience on the part of the aspiring cheesemaker. Topics include:

    • Understanding your ingredients, tools and techniques.
    • Whipping up “instant cheeses,” such as ricotta and paneer, while learning basic milk chemistry.
    • Progressing to fermented dairy products such as kefir, yogurt and sour cream.
    • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chèvre, cream cheese and American-style cottage cheese.
    • Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

    Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America’s foremost instructors is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights.

    Item: 7777

    Author: Gianaclis Caldwell

    Format: Paperback

  • RAISING GOATS NATURALLY

    Complete self-sufficiency may seem out of reach, but for more and more of us, increasing our self-reliance as much as possible is the order of the day. Incorporating dairy goats as the centerpiece of a diversified homestead can be the key to achieving this goal, and Raising Goats Naturally will show you how.

    By working with nature, you can raise dairy goats and produce your own milk, cheese, meat, fertilizer, leather, fiber, and soap -- all without relying on drugs or following the factory farm model. By observing your own animals closely and educating yourself about their specific needs, you can create an individualized plan for keeping them healthy and maximizing their productivity. This unique, fully-illustrated guide will teach you to help your herd thrive with:

    • Breed-specific descriptions to help you choose the right goats for your goals and lifestyle
    • Detailed information on housing, fencing, breeding, health, milking, and nutrition
    • Complete recipes and instructions for making your own cheese, dairy products, and soap, as well as cooking with goat meat.
    Packed with personal experiences backed up by expert veterinary advice and scientific studies, Raising Goats Naturally brings together a wealth of practical information on raising goats for the love of it and using their milk and meat to become more self-reliant.

    Deborah Niemann is a homesteader, writer and self-sufficiency expert who has raised livestock for over 10 years. The author of Homegrown and Handmade and Ecothrifty, she presents extensively on skills for living a self-reliant life.

    Item: 6794

    Author: Deborah Niemann

    Format: Paperback

  • THE ART OF NATURAL CHEESEMAKING

    Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.

    Item: 7640

    Author: David Asher

    Format: Paperback

  • THE BACKYARD HOMESTEAD BOOK OF KITCHEN KNOW-HOW

    Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.

    Item: 7604

    Author: Andrea Chesman

    Format: Paperback

  • THE FARMETTE COOKBOOK

    Highlighting farmhouse skills (such as butter- and cheesemaking) and the use of local, wholesome ingredients, McDonnell invites us into her kitchen and her world, through stories and recipes, for a taste of the Irish countryside.

    Item: 7930

    Author: Imen McDonnell

    Format: Hardcover

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