Käse aus Schaf-, Ziegen- und Kuhmilch

If you keep sheep, goats, and cows or run a farm shop, you will enjoy processing the milk yourself into yogurt, cheese, or ice cream. This book contains everything you need to know to turn your valuable raw materials into market-ready specialties: biological and biochemical fundamentals, requirements and necessities in cheese making, step-by-step milk processing and cheese production, as well as legal know-how for direct marketing. Austrian master dairyman Wolfgang Scholz explains the background, demonstrates work steps, shares tried-and-true recipes, and allows you to benefit from his practical experiences.