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, creme fraiche,
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.
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