{"title":"Gianaclis Caldwell","description":"\u003cp\u003eWelcome to the collection of books by Gianaclis Caldwell, a respected voice in the world of dairy fermenting and cheesemaking. Her expertly crafted guides are perfect for both beginners and seasoned culinary enthusiasts eager to explore the art of transforming milk into delicious creations.\u003c\/p\u003e\n\n\u003cp\u003eGianaclis Caldwell’s works, such as \u003cem\u003eHomemade Yogurt \u0026amp; Kefir\u003c\/em\u003e and \u003cem\u003eMastering Basic Cheesemaking\u003c\/em\u003e, are more than just cookbooks—they are educational companions that guide you through every step of the process with ease and precision. Her approachable style and comprehensive instructions make these books invaluable resources for anyone looking to master the basics of dairy fermentation and cheesemaking at home.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're interested in creating creamy yogurts or experimenting with a variety of cheeses, Caldwell’s books offer invaluable insights and practical tips that ensure success in your culinary adventures. Dive into the world of dairy with the guidance of one of its most knowledgeable and friendly experts.\u003c\/p\u003e","products":[{"product_id":"homemade-yogurt-kefir-by-gianaclis-caldwell-9781635861099","title":"Homemade Yogurt \u0026 Kefir","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWith 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 \u003cem\u003eHomemade Yogurt \u0026amp; Kefir\u003c\/em\u003e, cheesemaker 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.\u003c\/p\u003e\n\n\u003cp\u003eShe 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 flavouring.\u003c\/p\u003e\n\n\u003cp\u003eAlong with foundational recipes, you'll find instructions for creating different styles of yogurt and kefir, as well as other traditional milk ferments from around the world, including Icelandic skyr, Asian koumiss, and Finnish 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.\u003c\/p\u003e\n\n\u003cp\u003eA recipe section takes you 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, pioneering yogurt makers, kefir crafters, and famous chefs who are tapping yogurt's potential for meals and libations share their wisdom.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998260383980,"sku":"9781635861099","price":59.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11772693482770.jpg?v=1763212639"},{"product_id":"mastering-basic-cheesemaking-by-gianaclis-caldwell-9780865718180","title":"Mastering Basic Cheesemaking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe craft of home cheesemaking is exploding in popularity. However, most \"beginner\" books are essentially loosely organised collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. \u003ci\u003eMastering Basic Cheesemaking\u003c\/i\u003e provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared towards helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.\u003c\/p\u003e\n\n\u003cp\u003eThis well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include:\u003c\/p\u003e\n\n\u003cp\u003eTips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk.\u003c\/p\u003e\n\n\u003cp\u003eBonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee.\u003c\/p\u003e\n\n\u003cp\u003eOptions for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable.\u003c\/p\u003e\n\n\u003cp\u003eHow to age cheeses simply in any home refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eStep-by-step encouragement and insight from a professional, artisan cheesemaker.\u003c\/p\u003e\n\n\u003cp\u003eWhether 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGianaclis Caldwell\u003c\/b\u003e 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 \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e, \u003ci\u003eThe Small-Scale Cheese Business\u003c\/i\u003e, and \u003ci\u003eThe Small-Scale Dairy\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998429237484,"sku":"9780865718180","price":83.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/5849963482496.jpg?v=1763217280"}],"url":"https:\/\/bookhero.pro\/collections\/gianaclis-caldwell.oembed","provider":"Book Hero","version":"1.0","type":"link"}