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

Home Creamery

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


Published: 18th June 2008
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Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.

Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, cr‚me fraŒche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella.

Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.

"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 creme 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

Introduction: Setting Up Your Home Creameryp. 1
Cultured Dairy Products
Yogurtp. 14
Kefirp. 21
Butterp. 26
Piima Butterp. 33
Buttermilkp. 36
Creme Fraichep. 42
Quarkp. 46
Sour Creamp. 49
Soft, Unripened Cheeses
Cream Cheesep. 58
Cottage Cheesep. 63
Ricottap. 68
Goat Cheesep. 74
Mozzarellap. 82
Mascarponep. 89
Recipes from the Home Creamery
Coffee and ...p. 94
No Forks Requiredp. 112
Not Just for Lunchp. 128
The Main Eventp. 142
Super Sidesp. 162
Desserts Galorep. 176
Glossaryp. 206
Sourcesp. 209
Indexp. 211
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781603420310
ISBN-10: 1603420312
Audience: General
Format: Paperback
Language: English
Number Of Pages: 192
Published: 18th June 2008
Publisher: Storey Publishing LLC
Country of Publication: US
Dimensions (cm): 22.23 x 17.15  x 1.91
Weight (kg): 0.43