How To Make Butter and Cheese
How To Make Butter and Cheese: Butter entered the human diet about a week after the time we started keeping cows. When cow's milk comes straight out of the udder and left to sit for a while, the cream floats to the top. This is skimmed off and churned then washed and Hey presto you have butter. However, while it might sound simple, to make good cheese and butter there are some important steps, and you will need some sound advice and instruction. If you would like to know how to make butter and cheese, we have 5 (five) wonderful old books on the subject. These 5 books are all on one CD, which is available for just $6.00 (including free postage) from our eBay Store called
eBooks on CD.
1. Butter Making On The Farm is 20 pages in length was compiled by T. A. F. Wiancko, Provincial Dairy Instructor, in 1921. "While on some farms excellent work is done and a choice article is made, which brings a fancy price, yet, through ignorance of correct methods of manufacture and of the demands of the market, and in many instances through carelessness, the great bulk of farm-made butter fails to bring the price it should, entailing a loss on the farmers of this Province which in the aggregate is enormous. It is for the benefit of this latter class that this bulletin is written, with the hope that some suggestions may be given and some ideas advanced which will serve to improve the methods of the dairyman and increase his profits." 2. Cheese and Cheese Making was written in 1896, by James Long and James Benson and is 150 pages in length. "We have referred to a number of the varieties of cheese which are imported. Naturally, Cheddar stands at the head of the list as a British cheese. A pound of Cheddar is usually represented by about 10 Ibs or a gallon of milk; but the quantity of cheese made from a given quantity of milk depends upon the quality of the milk, and this varies both with the cow and with the month of the year." 3. How To Make Creamery Butter On The Farm by Mr and Mrs McLaughlin was written in 1915, and is 100 pages in length. "To the farmer that it may help him increase his income from the dairy department of his business and to the farmer's wife or daughter that it may lessen her labor and increase her efficiency as a butter maker, this book is respectfully dedicated." 4. The Science and Practice Of Cheese Making was written in 1910, by Lucius Van Slyke and Charles Publow and is over 500 pages in length. "This book has been prepared to supply a need definitely expressed by dairy teachers, dairy students and cheese-makers. To meet the requirements of to-day, a book on cheese-making must be something more than a mere description, in a recipe-like form, of certain operations to be performed; it must also make prominent the reasons for each step in every operation and present as clearly as possible the facts and principles underlying the methods ; in other words, it must present the science as well as the practice of cheese-making." 5. Cheese Making: Cheddar, Swiss, Brick, Limburger, Edam, Cottage was written in 1910, by John W. Decker and is over 200 pages in length. "This is primarily a text-book and not a reference volume. To make the latter out of it would make it unwieldy for the former purpose. An analytical index, a complete table of con- tents, and references to original matter will, however, assist the busy man, student or instructor to look up references quickly or to find original data." These old books on how to make butter and cheese have been transcribed or scanned and made into PDF files. To read them you put the CD in your computer, and open up the files with Acrobat Reader (most computers have this application).
5 eBooks on How to Make Butter and Cheese for $6.00
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