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

Overview

Fresh and Easy

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.

Enjoy your creamy, homemade ...

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

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Overview

Fresh and Easy

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.

Enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts. 75 recipes — from Cheese Blintzes to Chocolate Sour Cream Cake — bring out the very best in your dairy creations.

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Editorial Reviews

From the Publisher
“Farrell-Kingsley's thorough but unintimidating recipe instructions will enable any reader to make a variety of dairy products, and many home cooks will be eager to try them.”

Library Journal

“You won't churn out any award-winning artisanal brie, but you could make a darn fine mozzarella. Kathy Farrell-Kingsley is ready to walk you through the latter (as well as a variety of other easy soft cheese and dairy products) in her recent book, "The Home Creamery." This isn't the book for serious cheesemakers (as in, those who hope to ditch the corporate life for a dairy farm in Vermont), but rather those who enjoy playing in the kitchen or want bragging rights at their next dinner party. The recipes are simple, easy to follow and would be great projects to do with the kids. Cheeses include cream cheese, cottage cheese, ricotta, goat cheese, mozzarella and marscapone. The book also includes recipes for using the cheeses. Farrell-Kingsley also explains how to make yogurt, kefir, butter, creme fraiche and sour cream.”

Associated Press

“Imagine crème fraiche that’s really fresh. If you’re up for a really fringy pursuit, you can learn to make your own dairy products – butter, yogurt, sour cream, cheeses – from Kathy Ferrell-Kingsley’s new book, The Home Creamery. With this guide, you’re biggest challenge might be finding a source for milk-curdling rennet.”

The Newark Star-Ledger

Library Journal

Farrell-Kingsley is a food writer and author of several other cookbooks. Here, she provides easy recipes for making cultured dairy products, such as yogurt, butter, and sour cream, and soft unripened cheeses, such as cream cheese and mozzarella, at home. There are also recipes based on these homemade dairy products, from Buttermilk Pancakes to Italian Ricotta Tart. Sidebars and boxes offer culinary history, nutrition information, and useful tips and hints. Farrell-Kingsley's thorough but unintimidating recipe instructions will enable any reader to make a variety of dairy products, and many home cooks will be eager to try them. For most collections.


—Judith Sutton
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Product Details

  • ISBN-13: 9781603420310
  • Publisher: Storey Books
  • Publication date: 6/18/2008
  • Pages: 220
  • Sales rank: 334,885
  • Product dimensions: 6.80 (w) x 8.90 (h) x 0.70 (d)

Meet the Author

Kathy Farrell-Kingsley is the author of many cookbooks, including Chocolate Therapy, The Big Book of Vegetarian, and Chocolate Cakes, selected as one of the best cookbooks of 1993 by Julia Child. Kathy was the food editor of Vegetarian Times for five years, and she has written numerous articles for other publications, such as Cooking Light, Eating Well, and McCall's. She was the founder of Great Cakes Bakery, which still operates in Westport, Connecticut. Kathy lives in Newtown, Connecticut, with her husband and two daughters.

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Table of Contents

Introduction: Setting Up Your Home Creamery

Part One: Cultured Dairy Products
Yogurt
Kefir
Butter
Piima Butter
Buttermilk
Creme Fraiche
Quark
Sour Cream

Part Two: Soft, Unripened Cheeses
Cream Cheese
Cottage Cheese
Ricotta
Goat Cheese
Mozzarella
Mascarpone

Part Three: Recipes from the Home Creamery
Coffee and...
No Forks Required
Not Just for Lunch
The Main Event
Super Sides
Desserts Galore

Glossary
Sources
Index

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