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"Practical, well written, and comprehensive. . . . Read this book
cover to cover, or keep it handy as a reference for all aspects of
goat care."—Sarah Flack, author of The Art and
Science of Grazing This one-of-a-kind guide will empower even
novice goat owners, offering expert guidance on maintaining a
healthy herd—whether they are dairy, meat, fiber, or pet goats
Goats have provided humankind with essential products for
centuries; indeed, they bear the noble distinction of being the
first domesticated farm animal. From providing milk and meat for
sustenance and fiber and hides for clothing and shelter to carrying
packs and clearing brush, there isn’t much that goats cannot do.
Managing goats successfully requires an understanding of how nature
designed them to thrive, including nutritional and psychological
needs, as well as how to identify a problem and intercede before
it’s too late. For more than a decade, Gianaclis Caldwell
and her family have operated Pholia Farm Creamery, an off-grid, raw
milk goat cheese dairy. In Holistic Goat Care, Caldwell offers
readers a comprehensive guide to maintaining a healthy herd of
goats, whether they are dairy goats, meat goats, fiber goats, or
pet goats. Holistic Goat Care will empower even novice goat owners
to confidently diagnose and treat most of the ailments that goats
might experience. For the experienced goat farmer, the book offers
a depth of insight and approaches to treatment not found in any
other book. Caldwell places special emphasis throughout on
holistic, natural, and alternative approaches to caring for goats,
including information on: Â Handling and managing goats using
their natural instincts as an asset  Developing good farm
management practices such as appropriate housing and fencing
systems and manure and mortality management Making feeding
decisions based on understanding goats’ ruminant digestive system
and their evolutionary needs Growing forage and garden crops as
feed and utilizing wild browse Troubleshooting health problems
based on assessing symptoms Implementing advanced health procedures
such as pain control, fecal testing, and transplanting rumen
microbes from healthy to sick goats Diagnosing, treating, and
preventing more than 75 common goat ailments Whether your herd is
two or two hundred, this first-of-its-kind, comprehensive book will
help you keep your goats healthy, safe, and productive and give you
a deep and enjoyable insight into the wondrous creature that is the
goat.
The key to becoming a successful artisan cheesemaker is to develop
the intuition essential for problem solving and developing unique
styles of cheeses. There are an increasing number of books on the
market about making cheese, but none approaches the intricacies of
cheesemaking science alongside considerations for preparing each
type of cheese variety in as much detail as Mastering Artisan
Cheesemaking. Indeed, this book fills a big hole in the market.
Beginner guides leave you wanting more content and explanation of
process, while recipe-based cookbooks often fail to dig deeper into
the science, and therefore don't allow for a truly intuitive
cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell
has written the book she wishes existed when she was starting out.
Every serious home-scale artisan cheesemaker-even those just
beginning to experiment-will want this book as their bible to take
them from their first quick mozzarella to a French mimolette, and
ultimately to designing their own unique cheeses. This
comprehensive and user-friendly guide thoroughly explains the art
and science that allow milk to be transformed into epicurean
masterpieces. Caldwell offers a deep look at the history, science,
culture, and art of making artisan cheese on a small scale, and
includes detailed information on equipment and setting up a
home-scale operation. A large part of the book includes extensive
process-based recipes dictating not only the hard numbers, but also
the concepts behind each style of cheese and everything you want to
know about affinage (aging) and using oils, brushes, waxes,
infusions, and other creative aging and flavoring techniques. Also
included are beautiful photographs, profiles of other cheesemakers,
and in-depth appendices for quick reference in the preparation and
aging room. Mastering Artisan Cheesemaking will also prove an
invaluable resource for those with, or thinking of starting, a
small-scale creamery. Let Gianaclis Caldwell be your mentor, guide,
and cheering section as you follow the pathway to a mastery of
cheesemaking. For the avid home hobbyist to the serious commercial
artisan, Mastering Artisan Cheesemaking is an irreplaceable
resource.
With probiotic-rich foods increasingly recognised as essential to
gut health, yogurt and kefir are gaining popularity as a source of
protein and beneficial bacteria. In Homemade Yogurt & Kefir,
cheese maker and small-scale dairy producer Gianaclis Caldwell
opens the door for fermentation enthusiasts and dairy devotees to
make and use yogurt and kefir in the home kitchen. She explores the
many culture choices and techniques for working with cow, goat,
sheep, water buffalo, and even some plant milks. Step-by-step
instructions cover the basics of making dairy ferments, from
necessary equipment to the myriad options for thickening,
sweetening, and flavoring. Along with foundational recipes, readers
will find instructions for creating different styles of yogurt and
kefir as well as other traditional milk ferments from around world,
including Icelandic skyr, Asian koumiss, and Finish viili.
Techniques for making simple cheeses, butter, whipped cream, and
other dairy products using yogurt and milk ferments broaden the
possibilities of these probiotic-packed cultures, and a recipe
section takes readers beyond the expected pairing of yogurt with
granola, offering creative ways to use fermented dairy products in
sauces, soups, and even cocktails, while preserving their health
benefits and flavour. Along the way, readers will also learn from
pioneering yogurt makers and kefir crafters, and discover famous
chefs tapping yogurt's potential for meals and libations.
The craft of home cheesemaking is exploding in popularity. However,
most "beginner" books are essentially loosely organized collections
of recipes which 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 to develop the
intuition and abilities to position them for success, especially in
the real world of the home kitchen. This well-illustrated and
clearly written practical guide assumes no prior experience on the
part of the aspiring cheesemaker. Topics include: * Tips and
secrets for essentials such as choosing milk and the differences
between goat, cow, and sheep milk * Bonus recipes for exciting
cheeses such as burrata, quick cheddar curds, and ghee * Options
for choosing cultures, ingredients, and equipment to make home
cheesemaking more affordable * How to age cheeses simply in any
home refrigerator * Step-by-step encouragement and insight from a
professional, artisan cheesemaker 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. Gianaclis Caldwell is the
head cheesemaker and co-owner of Pholia Farm, well-known for its
artisan, aged raw-milk cheeses, and for its educational offerings.
She is the author of Mastering Artisan Cheesemaking, The
Small-Scale Cheese Business, and The Small-Scale Dairy.
The Small-Scale Dairy includes everything you need to know in order
to successfully produce nourishing, healthy, farm-fresh milk.
Whether for home use, direct sale to the consumer, or sale to an
artisanal cheesemaker, high-quality raw milk is a delicate,
desirable product. Successful and sustainable production requires
the producer to consider and tackle many details, ranging from
animal care to microbiology to good hygienic practices-and, for
those with commercial aspirations, business plans, market savvy,
and knowledge of the regulations. Applicable to keepers of cows,
goats, or sheep, The Small-Scale Dairy offers a holistic approach
that explores the relationships between careful, conscientious
management and the production of safe, healthy, and delicious milk.
A historical overview offers readers a balanced perspective on the
current regulatory environment in which raw milk lovers find
themselves. Included are options for designing a well-functioning
small dairy, choosing equipment, and understanding myriad
processes-such as the use of low-temperature pasteurization where
raw milk sales are prohibited. Whether you have a one-cow home
dairy, a fifty-goat operation, or are simply a curious consumer,
The Small-Scale Dairy is an accessible and invaluable resource for
achieving your goals.
There has never been a better time to be making and selling great
cheese. People worldwide are consuming more high-quality, handmade
cheese than ever before. The number of artisan cheesemakers has
doubled in recent years, and many of the industry's newcomers are
"farmstead" producers-those who work only with the milk of their
own animals. Today, more than ever before, the people who choose to
become farmer-cheesemakers need access to the knowledge of
established cheese artisans who can help them build their dream.
Few career choices lead to such extremes of labor, emotion, and
monetary challenge. In The Small-Scale Cheese Business (originally
published in 2010 as The Farmstead Creamery Advisor), respected
cheesemaker, instructor, and speaker Gianaclis Caldwell walks
would-be producers through the many, and often confusing, steps and
decisions they will face when considering a career in this
burgeoning cottage industry. This book fills the gap that exists
between the pasture and cheese plate. It goes far beyond issues of
caring for livestock and basic cheesemaking, explaining business
issues such as: * Analyzing your suitability for the career; *
Designing and building the cheese facility; * Sizing up the market;
* Negotiating day-to-day obstacles; * Ensuring maximum safety and
efficiency. Drawing from her own and other cheesemakers'
experiences, Caldwell brings to life the story of creating a
successful cheesemaking business in a practical, organized manner.
Absolutely essential for anyone interested in becoming a licensed
artisan cheesemaker, The Small-Scale Cheese Business will also
appeal to the many small and hobby-farm owners who already have
milking animals and who wish to improve their home dairy practices
and facilities.
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