Chelsea Green Publishing

The Small-Scale Dairy

Pages:232 pages
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585002
Pub. Date March 21, 2014

The Small-Scale Dairy

The Complete Guide to Milk Production for the Home and Market

Availability: In Stock

Paperback

Available Date:
March 21, 2014

$34.95 $22.72

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations.

Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.

Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.

REVIEWS AND PRAISE

Booklist-

"Many an urban or suburban dweller has dreamed about producing milk that comes not from a bottle but from one’s own animal, be it cow, goat, or sheep. Launching such an operation may daunt, but, as Caldwell details, it’s far from an impossible challenge given the proper resources, knowledge, and pluck. Even a few animals can produce enough milk daily to bottle one’s own, or process it into salable secondary products such as cheese or yogurt. Selecting, feeding, and sheltering dairy animals are complex processes to get actual milking underway. Local and national governments closely regulate production and distribution of dairy products with an eye to protecting the public from all manner of transmittable diseases. Learning about these regulations and regional variances is critical to commercial viability. With burgeoning interest in locavorism, this book may prove to have a much larger audience than one might anticipate.”

Publishers Weekly-

"Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (Mastering Artisan Cheesemaking) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a '‘lifestyle business’ rather than a growth or investment business.' She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk.”

“What a pleasure to read a book about milk production that is at once engaging, nonpolitical, and full of level-headed advice on how to start a small milking operation. I love the practical information on everything from pecking order to water troughs to animal nutrition to finding markets outside the commodity-processing system. I can see dog-eared copies of this book becoming staple references in the back pockets of their owners’ overalls.”--David E. Gumpert, author of Life, Liberty, and the Pursuit of Food Rights

"Caldwell doesn't try to convince you that dairy farming is easy (it's not), but she does give you the tools and information you need to make your hard work pay off. From choosing equipment, to caring for your cows, goats, or sheep, to making your own kefir or yogurt, Caldwell covers it all in clear, layperson's terms. An excellent companion for any new or wannabe small-scale dairy farmer."--Abigail Gehring, author of The Homesteading Handbook and The Illustrated Encyclopedia of Country Living

“Raw milk is today’s fastest growing agricultural market, a niche product poised to become mainstream.  In The Small-Scale Dairy, Gianaclis Caldwell provides those wishing to meet the demand for unprocessed milk everything they need to produce safe, healthy, raw dairy products.  From cow and goat care to milk sanitation and testing, Caldwell answers all your questions and provides reliable advice based on years of experience. For both producers and consumers, The Small-Scale Dairy is a must read and a valuable contribution to a growing movement.”--Sally Fallon Morell, president, The Weston A. Price Foundation, and founder, A Campaign for Real Milk

“If you’re considering taking your passion for dairying full time, this is absolutely the book for you. Gianaclis Caldwell’s The Small-Scale Dairy expertly and comprehensively guides you through the entire process of making milk products for home and market. From the science of microbiology and the function of udders, to what’s needed to create a milking parlor and even sample floor plans for dairies of all sizes and scales, everything you need to run a dairy is here.”--Ashley English, author of Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More, and Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties 

ABOUT THE AUTHOR

Gianaclis Caldwell

In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety.

Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth News Fairs.

Gianaclis' aged, raw-milk cheeses have been recognized and applauded by America's foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the centerfold cheese in the Winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication Cheesemaking by Hobby Farms magazine for their Popular Kitchen Series

ALSO BY THIS AUTHOR

Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

By Gianaclis Caldwell

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

 

Available in: Paperback

Read More

Mastering Artisan Cheesemaking

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The Small-Scale Cheese Business

The Small-Scale Cheese Business

By Gianaclis Caldwell

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers–those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

    * Analyzing your suitability for the career;
    * Designing and building the cheese facility;
    * Sizing up the market;
    * Negotiating day-to-day obstacles;
    * Ensuring maximum safety and efficiency.

Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

Available in: Paperback

Read More

The Small-Scale Cheese Business

Gianaclis Caldwell

Paperback $34.95

AUTHOR VIDEOS

Running a Small Scale Dairy Farm

Running a Small Scale Dairy Farm

Tour of the Pholia Farm

Pholia Farm and Gianaclis Caldwell

Pholia Farm - Southern Oregon Micro Creamery

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