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How does the milk from a goat become tasty cheese? Follow each step in the process—from milking the goat to shaping and packaging the cheese—in this fascinating book!
- Sales Rank: #1115465 in Books
- Published on: 2015-01-01
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x 8.75" w x .25" l, .0 pounds
- Binding: Paperback
- 24 pages
About the Author
Lisa Owings has a degree in English and creative writing from the University of Minnesota. She has written and edited a wide variety of educational books for young people. Lisa lives in Andover, Minnesota, with her husband and a small menagerie of pets.
Most helpful customer reviews
1 of 1 people found the following review helpful.
This is a fascinating look at how cheese is made that the young reader will enjoy ...
By Deb
If you’ve ever tried goat cheese, you just might be curious as to how the cheese is made. Just how do you take a goat and end up with cheese? First of all, a goat must be “old enough to have babies.” After she has one, then she can make enough milk for cheese. Once the goat is milked it’s stored away until it’s time to make that cheese. You can see a worker as she goes about her job in a factory. The milk is heated and “the first step in making cheese is often to pasteurize the milk.” This step helps to make sure that once the cheese is made it will be “safe to eat.” Next up, the milk needs to curdle. You’ll learn what is added to it to help the process.
Once the milk has curdled, the “workers separate the curds and whey.” You can watch as a worker uses cheesecloth to drain away the whey. The cheese needs to ripen in order to taste just right, but it takes some time to do this. When it’s just right, it’s time to add some salt so the flavor will be enhanced. One added bonus is that it “also helps keep the cheese from spoiling.” Have you ever taken a look at the different ways cheese is packaged in the store? There are many different ways it’s done. There are all kinds of goat cheeses “from fresh cheese that is soft and mild or aged cheese that is firm and has a sharper flavor.” Do you have a favorite?
This is a fascinating look at how cheese is made that the young reader will enjoy. This is a very basic, but high interest, beginning nonfiction book that newly independent readers will enjoy. More difficult words such as “cheesecloth” are highlighted in the text and defined in the glossary. There are full-color, full-page photographs illustrating the concept discussed on the adjoining page. In the back of the book is an index and a glossary. There are free complementary downloadable educational resources on the publisher’s website. This is an excellent read and discuss book for circle or story time in the homeschool or classroom setting.
FROM START TO FINISH:
From Goat to Cheese
From Sea to Salt
From Pumpkin to Pie
From Sugar Beet to Sugar
From Bulb to Tulip
From Flower to Honey
This book courtesy of the publisher.
0 of 0 people found the following review helpful.
better reading is GREEN EGGS AND
By OLD TIMER
this is a rip off. better reading is GREEN EGGS AND HAM
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