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Product Identifiers

PublisherStorey Publishing

ISBN-101603420312

ISBN-139781603420310

eBay Product ID (ePID)63149474

Product Key Features

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

Number of Pages220 Pages

LanguageEnglish

Publication Year2008

TopicSustainable Living, Specific Ingredients / Dairy, Methods / Canning & Preserving

IllustratorYes

GenreCooking, House & Home

AuthorKathy Farrell-Kingsley

FormatTrade Paperback

Dimensions

Item Height0.6 in

Item Weight17.3 Oz

Item Length9.1 in

Item Width7 in

Additional Product Features

Intended AudienceTrade

LCCN2008-005663

Reviews"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 crme 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, "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 , 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 cr'me 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, "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, 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 , 'Å’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.'Â� Library Journal 'Å’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.'Â� Associated Press 'Å’Imagine crÃ¨me fraiche that'â„¢s really fresh. If you'â„¢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'â„¢s new book, The Home Creamery . With this guide, you'â„¢re biggest challenge might be finding a source for milk-curdling rennet.'Â� The Newark Star-Ledger, 'oeFarrell-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 'oeYou 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 'oeImagine 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 , "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

Dewey Edition22

TitleLeadingThe

Dewey Decimal637/.3

Table Of ContentIntroduction: 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

SynopsisDiscover how easy it is to make fresh dairy products at home You don't need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don't require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you'll soon enjoy the fresh flavors of your homemade dairy creations., Discover how easy it is to make fresh dairy products at home with this helpful guide to simple homemade recipes. Discover how easy it is to make fresh dairy products at home! You don't need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don't require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you'll soon enjoy the fresh flavors of your homemade dairy creations.

LC Classification NumberTX759.F37 2008