The home creamery / Kathy Farrell-Kingsley.

ISBN:

9781603420310

Title:

Author:

Farrell-Kingsley, Kathy

Personal Author:

Farrell-Kingsley, Kathy

Publication Information:

North Adams, MA : Storey Pub., c2008.

Physical Description:

214 p. : ill. ; 23 cm.

General Note:

Includes index.

Contents:

Machine derived contents note: Introduction: Getting Your Home Creamery Started -- Part One: Cultured Dairy Products -- Chapter One: Yogurt and Kefir -- Chapter Two: Sour Cream -- Chapter Three: Butter, Buttermilk and Cr{e+grave}me Fra{i+circumflex}che -- Part Two: Soft, Unripened Cheeses -- Chapter Four: Cottage Cheese and Its Kin -- Chapter Five: Cream Cheese -- Chapter Six: Ricotta, Mozzarella, and Mascarpone -- Chapter Seven: Goat Cheese -- Part Three: Recipes -- Chapter Eight: Coffee and -- Chapter Nine: No Forks Required -- Chapter Ten: Not Just for Lunch -- Chapter Eleven: Main Event -- Chapter Twelve: Super Sides -- Chapter Thirteen: Desserts Galore -- Glossary -- Sources.

Subject Term:

Cooking (Dairy products)

Dairy products.

Cooking (Cheese)

Cheese.

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/ecip0810/2008005663.html

Publication Date:

2008

Publication Information:

North Adams, MA : Storey Pub., c2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
637.3 FAR	Book	1	Standard shelving location	Searching... Unknown

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On Order

Summary

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 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.

Author Notes

Kathy Farrell-Kingsley is the author of many cookbooks - including The Big Book of Vegetarian and Chocolate Cakes, selected by Julia Child as one of the best cookbooks of 1993 - and articles for magazines, such as Cooking Light, Eating Well, and McCall's

Reviews (1)

Library Journal Review

Farrell-Kingsley is a food writer and author of several other cookbooks. Here, she provides easy recipes for making cultured dairy products, such as yogurt, butter, and sour cream, and soft unripened cheeses, such as cream cheese and mozzarella, at home. There are also recipes based on these homemade dairy products, from Buttermilk Pancakes to Italian Ricotta Tart. Sidebars and boxes offer culinary history, nutrition information, and useful tips and hints. 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. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction: Setting Up Your Home Creamery	p. 1
Part 1 Cultured Dairy Products
Yogurt	p. 14
Kefir	p. 21
Butter	p. 26
Piima Butter	p. 33
Buttermilk	p. 36
Creme Fraiche	p. 42
Quark	p. 46
Sour Cream	p. 49
Part 2 Soft, Unripened Cheeses
Cream Cheese	p. 58
Cottage Cheese	p. 63
Ricotta	p. 68
Goat Cheese	p. 74
Mozzarella	p. 82
Mascarpone	p. 89
Part 3 Recipes from the Home Creamery
Coffee and ...	p. 94
No Forks Required	p. 112
Not Just for Lunch	p. 128
The Main Event	p. 142
Super Sides	p. 162
Desserts Galore	p. 176
Glossary	p. 206
Sources	p. 209
Index	p. 211

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Bound With These Titles

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Summary

Summary

Author Notes

Reviews (1)

Library Journal Review

Table of Contents