Home Creamery: Make Your Own Fresh Dairy Products - Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta and More!
You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. \ The Home Creamery also includes 75 delicious cooking and baking recipes that will use and showcase your homemade dairy products. You'll...
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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, créme fraîche, 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. Judith Sutton - 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.
Introduction: Setting Up Your Home Creamery 1Cultured Dairy ProductsYogurt 14Kefir 21Butter 26Piima Butter 33Buttermilk 36Creme Fraiche 42Quark 46Sour Cream 49Soft, Unripened CheesesCream Cheese 58Cottage Cheese 63Ricotta 68Goat Cheese 74Mozzarella 82Mascarpone 89Recipes from the Home CreameryCoffee and ... 94No Forks Required 112Not Just for Lunch 128The Main Event 142Super Sides 162Desserts Galore 176Glossary 206Sources 209Index 211
\ Library JournalFarrell-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\ \
