Free Ebook The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!, by Kathy Farrell-Kingsley
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The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!, by Kathy Farrell-Kingsley
Free Ebook The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!, by Kathy Farrell-Kingsley
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Review
“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
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From the Back Cover
Fresh and EasyYou don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.Enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts. 75 recipes -- from Cheese Blintzes to Chocolate Sour Cream Cake -- bring out the very best in your dairy creations.
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Product details
Paperback: 220 pages
Publisher: Storey Publishing, LLC (June 18, 2008)
Language: English
ISBN-10: 1603420312
ISBN-13: 978-1603420310
Product Dimensions:
7 x 0.6 x 9 inches
Shipping Weight: 15.2 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
95 customer reviews
Amazon Best Sellers Rank:
#55,077 in Books (See Top 100 in Books)
This is a wonderfully written and well put together book! It offers basically all the instruction you need when making your own dairy products, especially if you're a beginner like me! This was my first book ever on making my own cheese, butter and yoghurt and I love it. The Home Creamery makes things easy and simple. The book beautiful inside and out and it arrived promptly. You should try this, it might even save you a few bucks on groceries and keep your favourite dairy products chemical and preservative free! Wonderful buy and I would definitely buy another if I had any friends into this stuff like I am!!
"Why pay others when I can do it myself", is a belief I strongly feel about anything I can make in my kitchen or home. Surprisingly, this is a nice read, easy to follow recipes (for dairy, cheese and food recipes) and provides troubleshooting in case something goes wrong in your adventures. I also like how the book walks you through multiple methods to make your dairy or cheese products. This is a little gem of a how-to book and I'm both happy and pleased with the content within this book.
Great book. Lots of info written in a user friendly format. This is one of the very few cookbooks that has made it into my "keeper" collection.
I haven't made many of the recipes yet, but what I've read so far sounds and looks good. The instructions for butter were not only easy but worked EXACTLY as described in this book. If the rest of the recipes work the same way I'll be very happy with this it.
The book is written to be simple to understand by anyone. The recipes are easy to put together and simple to make. No extra baggage and wording to sound like the author is talking down to you. It is a great start to a new way of eating, and removing garbage foods from your life. Most of the recipes are simple and require little time to make.
I really like this book for making all kinds of milk products. It easily explains everything. The recipes are no brainers. I make butter and buttermilk. Soft cheeses like goat, marscaponie, cream, sour cream. I am looking forward to trying other recipes. It's really fun.
I enjoy the book, but it does not give me additional information when I am not so taken with the results. For example, I like the mozzarella, but would like more information as to how to make a softer cheese like I sometimes get at the supermarket. My results were much firmer than I had wanted.Nice place to start, but teaches little. It's basically a recipe book for cheese.
This is a great book. The recipes are easy to follow. And they work great !!! I use it all the time !!! Very helpful .
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