The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!
| Author | : | |
| Rating | : | 4.56 (853 Votes) |
| Asin | : | 1603420312 |
| Format Type | : | paperback |
| Number of Pages | : | 220 Pages |
| Publish Date | : | 2016-09-18 |
| Language | : | English |
DESCRIPTION:
Good information for soft cheeses If you're interested in making easier soft cheese, this book is full of information for making simpler soft cheeses and soft cultured things like yogurt.I do make a lot of our simpler cheese and yogurts already and I wanted recipes that were easily on hand for making other ones. The instructions for making them are well explained, and there are a few variations on some of the recipes like mozzarella so you can decide which technique you want to try including instructions for making it in the microwave.For those sorts of easy unripe. "Wonderful Book!" according to Suzanne. What a fantastic book! Excellent buy! I'm so excited to do these recipes. Brilliantly done.. Perfect for making all dairy products. Excellent book for dairy lovers!
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! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads
With this guide, you’re biggest challenge might be finding a source for milk-curdling rennet.”The Newark Star-Ledger . 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 Ho