Creating a cheesemaking book for the rest of us: Natural Small Batch Cheesemaking

Creating a cheesemaking book for the rest of us

When I first started making cheese I thought I was failing at it. The recipes said to stir constantly for a full 45 minutes or so, and in my busy kitchen I just could not do that.

The more I perfected my own style of making cheese, the more I began to think back about how things were done in the past: was the busy peasant really stirring for that whole time? Or did she, like me, also have many responsibilities in the kitchen and on the homestead.

Early on I also began to question the use of all these tiny expensive packets of ingredients. Why did the mozzarella recipe tell me to dilute citric acid with water? Couldn’t vinegar be used in the same way? I experimented, and it worked, and paved the way to more experimentation, and learning how things used to be done.

I think a lot of books are written from a specialist perspective: someone that has focused on just one thing, written about it in isolation, without providing any guidance for those who do not have the same perfect conditions. I like to think of my book as being written by a generalist: Yes, I am making all my family’s cheese, it’s an important part of my homestead and I love it, but I am also fermenting, baking, canning, preserving, gardening, butchering, caring for animals, building infrastructure, and all the other tasks that make for a diverse homestead.

I don’t ask you to stand there stirring for 45 minutes, because I know that it’s not possible for many people. I don’t ask for weird little packets of stuff grown in labs, because I know it’s possible to create great cheese without these. I’ve read between the lines of many cheese traditions and figured out a way to do this that’s perfect for the busy homesteader, and also suitable for the complete beginner. I’ve created a book that anyone can pick up and learn from, and once you’ve learned the basics, you’ll still be referring to it again and again as I’ve provided a lot of depth, and presented it in a way that isn’t overwhelming.

You can learn to make cheese even if you don’t have your own dairy animals, and my small batch recipes are perfect for learning – there’s less time to wait before you get to taste them, and they’re naturally made from smaller amounts of milk. Most cheese books are using between eight and twenty litres (two to five gallons) of milk and this can be a very expensive experiment for anyone that is learning. Most of my recipes can be made from four litres of milk or less. These recipes are perfect for anyone, whether you have a small herd of goats or a single house cow, or if even you’re buying your milk.

Ready to take your cheesemaking skills to the next level?

Making your own home dairy products was once an everyday essential skill – and it still is. It builds real resilience, cuts food costs, and gives you truly nourishing food no matter what’s happening in the wider world.

Wherever you are, you can make delicious, natural cheeses in your own kitchen. Start with just one litre (or one quart) of milk and scale up or down as needed. Natural Small Batch Cheesemaking is written for homesteaders, farmers, and anyone who loves real cheese.

• Work with any type of milk and adapt to seasonal conditions
• Make rennet at home
• Keep it budget-friendly: use tools you already own and press cheese without a cheese press
• Understand every step – the “why” as well as the “how”
• Age cheeses successfully on or off the grid
• Turn leftover whey into a homestead resource
• Master easy small-batch recipes for cheeses, plus make your own yoghurt, kefir, sour cream, butter, and ice cream
• Troubleshoot when things don’t go to plan
• Build true dairy self-reliance with flexible, affordable techniques from a successful off-grid cheesemaker

Ready to go deeper and make cheese with confidence?
Grab your copy of Natural Small Batch Cheesemaking today ↓

Yes I want to improve my cheesemaking!