Since Hubby has a Ph.D. in Synthetic Organic Chemistry, there are often chemistry words floating in the air at our house. Sometimes there are chemistry experiments sitting on the kitchen counter. Sometimes the kids have accidentally eaten some of Hubby's chemistry experiments that were sitting on the counter (nothing that would harm them, don't worry!) Two of our children are studying biochemistry at the University.
Although I am not a chemist, I am familiar with the jargon because of the house I live in, so the first few chapters weren't difficult to understand. I suppose if you have a really hard time with chemistry, then you might have some trouble. But I doubt it, the author does a great job explaining the chemistry of milk and how it affects cheesemaking.
Wonder why your cheese turns out differently in the fall than the batches you made in the spring? It's the fat to casein ratio and the mineral content.
Last week I was wondering why I needed more salt in my Feta this time of year. There is more fat in the milk in the fall!
Lots and lots of information. I haven't taken any cheesemaking courses, although one is offered at a University close by. I think I saved myself a pile of money by purchasing this book instead of taking a class.
I am thoroughly enjoying this book and can tell this is one that will be on my reference shelf!
