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The Home Creamery
You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. "The Home Cream...more
Paperback, 214 pages
Published
July 1st 2008
by Storey Publishing
(first published June 18th 2008)
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This book suggests you can easily make your own yogurt, kefir, butter, buttermilk, cream fraiche, and many more cultured dairy products and soft cheeses. Having made home made yogurt in the past - without those little jars sitting in warming trays, just the traditional Indian method - I am inclined to believe them. Some excellent recipes in the back of the book are encouragement to really cook from scratch. Should be fun!
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Maybe I shouldn't rate it until I've tried more recipes, but they sure sound good. There's a lot of practical information presented in an interesting and straightforward manner. I definitely want to buy this one.
good intro to making butter, yogurt and soft cheeses. half instruction and half recipe book to use what you made. no hard cheeses though. makes everything very approachable.
If you want to make basic dairy foods like buttermilk or cream cheese at home this book will walk you through it with very easy to understand instructions.
Very interesting...I can't believe I will ever have the kind of time it takes to make my own cheese and yogurt but when I do, I will know which book to get!
A birthday present. Recipes are easy and don't require lots of special ingredients. Can't wait to give it a try! (Now I just need cheese molds...)
Very straight forward and easier to follow than Home Cheese Making by Ricki Carroll, just not as scientifically informative.
Interesting. Everything was well explained. The recipes look interesting, I look forward to trying some of them out.
Good resource for making butter, yogurt, and soft cheeses. And it's easy.
very easy for beginners but only has soft, fresh cheeses. Greta recipes!
Not as informative as I'd hoped, but still good for basics.
Jun 02, 2009
annie
marked it as to-read
!!!!!!!!!!!!!
Great concept. Not a lot of extraneous text beyond the recipes. I have only tried one, which was making butter. There was something missing in the directions.
None the less, I plan to buy this (which I previewed from the library) and hope that the cheese recipes are fully realized. I like her simple recommendations for equipment.
Oh, and don't make dairy based soups in aluminum pans! The aluminum leaches into the milk!
None the less, I plan to buy this (which I previewed from the library) and hope that the cheese recipes are fully realized. I like her simple recommendations for equipment.
Oh, and don't make dairy based soups in aluminum pans! The aluminum leaches into the milk!
I want to recheck this out. I never got around to making anything, but I want to try: butter, mozzerela, pot cheese, cream cheese, yougurt. The recipes were simple, one page easy to read. And it may save us some money. I want to try many of these things with goat or sheeps or cow's mili
I made a cream cheese. It was easy and good. The kids didn't like it because it didn't taste like Philly - but it was better! I tried to make ricotta but it didn't work because I believe my milk was too pasteurized. Nice, clear directions. I'd like to make quark and creme fraiche.
Great reference for making soft cheeses and cultured dairy products, including yogurt, cream cheese, herbed goat cheese, and kefir, plus yummy-sounding recipes for using your creamery creations.
I haven't tried it yet, but it has an easy sounding goat cheese recipe that might be a good place for me to start.
May 11, 2013
Trampas Jones
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