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This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemakingDiscussions on the effects of calcium, pH, salt, and moisture on the processWays to ensure safety and quality through sampling and risk reductionMethods for analyzing the resulting composition... The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape. For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.
Exploring one of the most straightforward and rewarding garden activities, this handy, easy-to-follow guide reveals every aspect of making and using compost--selecting the right type of container, deciding on the recipe that makes best use of the waste materials on hand, and showing the variety of ways in which this almost magical material can be put to work in the garden. For anyone concerned with sustainability, creating compost is an almost effortless way to give something back to Mother Nature, while enjoying the satisfaction of a healthy, bountiful garden for a fraction of the cost of commercially bought soil conditioners.
This book brings to the comfort of your home the knowledge to make your own cosmetics to nurture your skin, hair and body in a very natural way. It focuses on recipes for self-care along with ingredient valuable information at the end of each chapter. Using self-made cosmetics, connects you with Nature and its vast beauty and perfection, empowers you with knowledge, and enlivens you in a fun and joyful activity where your senses will indulge in taking care of yourself.
The Backyard Goat: An Introductory Guide to Keeping and Enjoying Pet Goats, from Feeding and Housing to Making Your Own Cheese
This is the complete beginner's guide to raising goats at home. Whether you want to raise goats for their milk and fiber or keep them as pets or companion animals, this book covers all the essentials. You'll learn how to choose the right goats for your needs and space, house and feed them, keep them healthy, and train them to do simple tricks, pull and drive carts, and serve as pack goats. You'll also learn how to milk, shear, breed, raise newborn kids, and more. "The Backyard Goat" makes it easy to enjoy the benefits of owning a goat or two, with no experience necessary.
The Farmer's Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and Mor
More and more cooks are turning to their own gardens or to local farmers markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more. Organized by month to coordinate with a farmer s calendar, cooks will find orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer s kitchen.
With rising energy costs, homeowners are beginning to examine the energy efficiency of their own homes, asking questions about where energy comes from and how much it costs, how to choose new appliances and what options exist for renewable energy. "The Home Energy Diet" answers all these questions and more while helping readers take control of their personal energy use and costs so they can save money, live more comfortably and help the environment. Energy auditor Paul Scheckel first explores energy literacy, and then describes how your home uses-and "loses"-energy you pay for via: Electricity Hot water Heating and air conditioning Windows, walls and insulation "The Home Energy Diet" involves readers in learning about their own homes by: measuring, metering, investigating and considering habits related to household energy use; learning how to quantify energy consumption and cost and making informed decisions about cost-effective improvements and upgrades. The book explores the misunderstood concept of efficiency versus cost by comparing fuel costs and equipment choices, including the possibility of using renewable energy for meeting home energy needs. This authoritative guide makes efficiency fun through personal anecdotes and humorous "tales-from-the-basement" energy misadventures. Since energy efficiency is an investment that offers returns greater than Wall Street, readers can earn several hundred dollars "every year" just by following the advice in this book. As a bonus, many of the energy-saving strategies described can make for improved indoor air quality and healthier, more comfortable homes. Paul Scheckel is an energy auditor who has visited thousands of homes, educating people about energy efficiency, cost-effective improvements and indoor air quality. With a passion for efficiency and renewables, he walks the talk by living in a solar-powered house and driving a car powered by vegetable oil in his home state of Vermont.