River Cottage Cheese and Dairy Handbook

In the sixteenth River Cottage Handbook, River Cottage tutor Steven Lamb offers a comprehensive guide to making cheese and other dairy products at home. Released on 22 March but available to pre-order now www.amazon.co.uk/Cheese-Dairy...

[@clam85]

god I miss River Cottage's videos... will you please come back and do more content?

[@PlaceboTree]

I agree!

[@hobbitone2939]

OMG Same here...always dream of living wild

[@dickymapster5741]

I've been waiting for this book for a VERY long time!!!

[@MatCoolahan]

Seriously! the production quality makes me wish that this was a video "master class" like experience. Build it, i'd pay.

[@mariecrowe8843]

I bought this book and absolutely love it. I have a small flock of dairy sheep.... Who will be milked next year. I can't wait, meanwhile I'm practising cheese making 🙂

[@roseatdancingearthworms9642]

Oh I adore this.

[@chrisdowning3976]

Mmmm, think I might have some cheese!! Great video

[@dannygoodgame82]

love your work people need to open there eyes to where food comes from

[@TheGrassfedHomestead]

Sold! Thank you!

[@LindaPenney]

thinking about starting cheese making

[@MrScotchpie]

I'm really interested in making my own cheese but how do you make a nice crumbly dry Lancashire, or a German/Austrian style smoked cheese? The home made cheeses I've seen mostly look like cottage cheese (no pun intended). Maybe I'll have a look at the book if it teaches how to make these great hard cheeses at home.

[@DiiGiiTAL]

One assumes it will tell you in the book. Lol.

[@RovingPunster]

Mr. Scotchpie i homebrewed for many years, which is a hobby loosely related to cheese as they both involve fermentation. Different cheeses are analagous to different styles of beer ... the end result is a confluence of different ingredients, specific strains of microflora, and the skill of the craftsman working towards a specific regional style goal. Different styles require ingredients, techniques, cultures, and skill, and run from trivial products that are easily made from supermarket ingredients (like sweet butter, paneer, yogurt, yogurt cheese) to more challenging local specialties that cannot (ex: stilton, talleggio, etc) ... those require local ingredients, special microflora, and precise climate controlled aging conditions that would likely pose a steep hurdle for amateurs like us. Regardless, the book sounds exciting ... I definitely plan on ordering it.

[@RovingPunster]

BTW, an important tip for homebrewers (beer, wine, cider, etc) who are considering trying their hand at cheesemaking and/or sourdough bread or vinegar ... keep any/all non-beer related cultures AS FAR AWAY AS POSSIBLE from all of your homebrewing related activities. I AM NOT KIDDING. And no, I'm not talking just one or two rooms, but one or two floors, or better still a separate building entirely. Why ? Because things like active sourdough starters, or vinegar mothers, are constantly degassing CO2, and riding along invisibly in those tiny exhalations are all sorts of microflora that will alter the airborne microbiome of your household in a radius of several dozen feet ... and the microflora of those products are anathema (read: unwelcome/deadly) to homebrewing. I learned my lesson back in 1998, after 2 full carboys of finished homebrew that were waiting to be bottled - one was an ale, but the other was a more serious casualty ... a perfect batch of semi-dry mead I'd brewed for my wedding reception, and was simply awaiting force carbonation and bottling. Both carboys spontaneously developed acetobactar infections, courtesy of a sourdough mother 3 rooms away. Lesson learned.

[@macf4426]

Ouch, that's a hard lesson to learn Roving. Thanks for the tip.

[@RovingPunster]

ᗰіɢʜѕᴛ ᗩʟʟ ᑕʀᴜᴄᴋіɴɢ ᖴіɢʜᴛʏ You're very welcome. Yeah, these little buggers can ride air currents, and when you're only a couple of microns in size, slipping trough a dryloc that's run dry, or is merely stuffed with cotton, is no protection.

[@BristlyBright]

+1 for the video, -2 for the audio!

[@samuelmason8370]

What happened to fag house? I really liked this show Ddi you guys stiff steve into quitting? Ironic wording.

[@KovietUnionDefector]

What a pity that the UK is now a country where real local food is only available to the second home blocking hooray henries. I am so glad I sold up and went over to Europe where you can still find real food for locals at a local price, I prefer to support these people and communities because all is not lost for them. The UK is not in a good way right now and now it is about to show how bad things are with no supply from the EU.

[@JohnSmith-fk5rr]

What is the point in this channel? Only post videos pushing books