The Home Creamery Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!

by Farrell-Kingsley, Kathy

• ISBN13: 9781603420310
• ISBN10: 1603420312
• Format: Paperback
• Copyright: 2008-06-18
• Publisher: Storey Publishing, LLC

Summary

You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.

Author Biography

Kathy Farrell-Kingsley is the author of many cookbooks - including The Big Book of Vegetarian and Chocolate Cakes, selected by Julia Child as one of the best cookbooks of 1993 - and articles for magazines, such as Cooking Light, Eating Well, and McCall's

Table of Contents

Introduction: Setting Up Your Home Creamery	p. 1
Cultured Dairy Products
Yogurt	p. 14
Kefir	p. 21
Butter	p. 26
Piima Butter	p. 33
Buttermilk	p. 36
Creme Fraiche	p. 42
Quark	p. 46
Sour Cream	p. 49
Soft, Unripened Cheeses
Cream Cheese	p. 58
Cottage Cheese	p. 63
Ricotta	p. 68
Goat Cheese	p. 74
Mozzarella	p. 82
Mascarpone	p. 89
Recipes from the Home Creamery
Coffee and ...	p. 94
No Forks Required	p. 112
Not Just for Lunch	p. 128
The Main Event	p. 142
Super Sides	p. 162
Desserts Galore	p. 176
Glossary	p. 206
Sources	p. 209
Index	p. 211
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