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Number of Pages: 220
Vendor: Storey Publishing
|Dimensions: 9.0 X 7.0 (inches)|
Homestead Blessings: The Art of Dairy Delights DVDFranklin Springs Family Media / 2010 / DVD$11.99 Retail:5 Stars Out Of 5 1 Reviews Video
$14.99Save 20% ($3.00)
Making Cheese, Butter, and Yogurt (Storey's Country Wisdom Bulletin A-283)Workman Publishing / Trade Paperback$3.56 Retail:
$3.95Save 10% ($0.39)
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.
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.
Imagine crème fraiche thats really fresh. If youre up for a really fringy pursuit, you can learn to make your own dairy products butter, yogurt, sour cream, cheeses from Kathy Ferrell-Kingsleys new book, The Home Creamery. With this guide, youre biggest challenge might be finding a source for milk-curdling rennet.
The Newark Star-Ledger