The Home Creamery

Kathy Farrell-Kingsley


Fresh and easy instruction for the home cook about how to whip up buttermilk, yogurt, cream cheese, crème fraîche, mozzarella, goat cheese and other dairy delights right in the kitchen – no specialized equipment, complicated aging or exotic ingredients needed. Here’s how to turn fresh, sweet milk and cream into cultured dairy products and soft unripened cheeses. A good basic book for butter, yogurt and soft cheese making. Also contains 75 recipes that use your dairy creations.

Copyright 2008, softcover, 213 pages.

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