Owings, Lisa From Goat to Cheese (a Start to Finish Book) Lerner, 2015. $14.99 NONFICTION
This book is exactly like it sounds, a simple step by step of
where goat milk comes from, the process of pasteurizing, adding rennet, separating
curds and whey, and the ripening process. Large bright photographs are shown
with each step.
This is a fairly basic book. No fun or interesting facts are
included –like how taste variety is achieved, or how long cheese has to ‘ripen’,
or that some people in the world eat wormy cheese, ect. Because of this, I don’t
think students would read this book on their own, it would be strictly for a
teacher to use with a lesson or assign. Its simple enough to use with 2 grade
EL(K-3), EL –OPTIONAL
Reviewer: Stephanie Elementary School Librarian & Author.