How to create fresh and delicious dairy products in
the home kitchen.
Backhome Magazine praised the Made At Home series for
its "uncomplicated and easy-to-understand format that is designed
to encourage rather than intimidate the reader." Continuing that
format, this new title shows how shoppers can avoid the dairy
cooler and make their own creamy products.
Cheese and Dairy has six sections,
beginning with guidance on how to set up a dairy in a home kitchen
for cooking, airing, drying, and aging, the equipment needed, and
using starter cultures.
Two sections, Milk and Cream,
cover the types of milk (cow, sheep, goat, buffalo), cooking,
souring and storage. Simple instructions show how to make sour
cream, crème fraîche and more, and recipes include Portuguese
Custard Tarts, Spinach Soup and Strawberry Milkshake.
Butter provides instruction on making salted
and unsalted butters, clarified butter, ghee, buttermilk, butter
sauces and how to cook with butter. Recipes include Granny''s
Buttermilk Pancakes and Lemon Sole with Beurre Noisette.
Yogurt demonstrates how easy it is to make the
incredibly popular and healthy treat at home, such as Basic Yogurt,
Greek-style, and Kefir, with tasty recipes that include Gourmet and
Cheese includes essential methods for Cottage
Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta,
Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed
Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine
Presented in a simple format with clear pictures and
non-technical instructions, the Made At Home series is the ideal
starting point for anyone looking to take control of their food in
both quality and taste.