The Home Creamery by Kathy Farrell-Kingsley
Tired of the added sugars, preservatives, and who-knows-what-else in the dairy products available at your grocery store?
Problem solved. With this new book, whipping up fresh buttermilk, yogurt, cream cheese, creme fraiche, kefir, mozarella, goat cheese and other dairy delights is easier than you think. The Home Creamery offer simple instructions for turning your fresh, sweet [grass-fed!] milk and cream into cultured dairy products and soft, unripened cheeses. Then enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in side dishes, salads, entrees, and desserts.
Book includes 75 recipes—from Cheese Blintzes to Chocolate Sour Cream Cake—to bring out the very best in your dairy creations. Recipes require a minimum of equipment and supplies and work with raw or pasteurized milk and cream.
© 2008. Paperback. 214 pages.