The Home Creamery by Kathy Farrell-Kingsley
You 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 bits or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts.
Paperback, 210 pages