{"product_id":"the-home-creamery-make-your-own-fresh-dairy-products-easy-recipes-for-butter-yogurt-sour-cream-creme-fraiche-cream-cheese-ricotta-and-more","title":"The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction: Setting Up Your Home Creamery \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003ePart One: Cultured Dairy Products \n\u003cbr\u003eYogurt \n\u003cbr\u003eKefir \n\u003cbr\u003eButter \n\u003cbr\u003ePiima Butter \n\u003cbr\u003eButtermilk \n\u003cbr\u003eCreme Fraiche \n\u003cbr\u003eQuark \n\u003cbr\u003eSour Cream \n\u003cp\u003e\u003c\/p\u003ePart Two: Soft, Unripened Cheeses \n\u003cbr\u003eCream Cheese \n\u003cbr\u003eCottage Cheese \n\u003cbr\u003eRicotta \n\u003cbr\u003eGoat Cheese \n\u003cbr\u003eMozzarella \n\u003cbr\u003eMascarpone \n\u003cp\u003e\u003c\/p\u003ePart Three: Recipes from the Home Creamery \n\u003cbr\u003eCoffee and... \n\u003cbr\u003eNo Forks Required \n\u003cbr\u003eNot Just for Lunch \n\u003cbr\u003eThe Main Event \n\u003cbr\u003eSuper Sides \n\u003cbr\u003eDesserts Galore \n\u003cp\u003e\u003c\/p\u003eGlossary \n\u003cbr\u003eSources \n\u003cbr\u003eIndex \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFresh and Easy \n\u003cp\u003e\u003c\/p\u003eYou 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. \n\u003cp\u003e\u003c\/p\u003eEnjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts. 75 recipes -- from Cheese Blintzes to Chocolate Sour Cream Cake -- bring out the very best in your dairy creations. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e\n\u003cp\u003eAssociated Press\u003c\/p\u003e\n\u003cp\u003e\"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, \u003ci\u003eThe Home Creamery\u003c\/i\u003e. With this guide, you're biggest challenge might be finding a source for milk-curdling rennet.\"\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Newark Star-Ledger\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/15\/2008 pg. 86 (EAN 9781603420310, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eFarrell-Kingsley, Kathy\u003cbr\u003e\n\t\t\t\t\t\t\t\tKathy Farrell-Kingsley is the author of many cookbooks, including \n\u003ci\u003eChocolate Therapy, The Big Book of Vegetarian\u003c\/i\u003e, and \n\u003ci\u003eChocolate Cakes\u003c\/i\u003e, selected as one of the best cookbooks of 1993 by Julia Child. Kathy was the food editor of \n\u003ci\u003eVegetarian Times\u003c\/i\u003e for five years, and she has written numerous articles for other publications, such as \n\u003ci\u003eCooking Light, Eating Well\u003c\/i\u003e, and \n\u003ci\u003eMcCall's\u003c\/i\u003e. She was the founder of Great Cakes Bakery. Kathy lives in Newtown, Connecticut, with her husband and two daughters.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Farrell-Kingsley, Kathy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2008-07-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Dairy|Technology \u0026amp; Engineering|Agriculture|General|Cooking|Methods|Canning \u0026amp; Preserving\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery (Dairy products)|Dairy products|Cookery (Cheese)|Cheese\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.94 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603420310\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781603420310\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":51154354929942,"sku":"SP-9781603420310","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781603420310_spiral.png?v=1774943117","url":"https:\/\/lusper.myshopify.com\/products\/the-home-creamery-make-your-own-fresh-dairy-products-easy-recipes-for-butter-yogurt-sour-cream-creme-fraiche-cream-cheese-ricotta-and-more","provider":"Lusperbooks","version":"1.0","type":"link"}