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The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More! Paperback – Jun 18 2008

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Product Details

  • Paperback: 220 pages
  • Publisher: Storey Publishing, LLC (June 18 2008)
  • Language: English
  • ISBN-10: 1603420312
  • ISBN-13: 978-1603420310
  • Product Dimensions: 22.9 x 18 x 1.3 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #222,439 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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By ANGELLADY444 on Feb. 24 2013
Format: Paperback Verified Purchase
Lots of info would buy again. Am thinking of using to start a small business. Glad I purchased this. AAA+++
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0 of 1 people found the following review helpful By Dianne on Jan. 11 2013
Format: Paperback Verified Purchase
I'm sorry it took so long for me to respond, but I was trying out recipes for cheese. Great book. Great cheese. Thanks.
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Most Helpful Customer Reviews on (beta) 39 reviews
97 of 101 people found the following review helpful
A good primer, but not a great resource Feb. 3 2009
By Reader - Published on
Format: Paperback
If you've never tried making butter, yogurt, etc. and you just want to learn how to make a reasonable quart of yogurt or marscapone (as opposed to trying to be a diary expert), this is a good and useful book. The instructions are clear and concise, and it doesn't bog you down with too much technical data. After all, showing the kids how to make butter shouldn't require a master's level course in chemistry. If you have illusions about becoming some kind of master craftsman with your homemade ricotta, this book probably will disappoint.

Two things potential buyers should be aware of:
1. About 2/3 of the book is recipes for using basic dairy items. Maybe that's helpful to some, but wouldn't someone wanting to make their own cottage cheese already know what to do with it? The recipes are fairly run-of-the-mill. I didn't see any that I didn't already have in another source.

2. While the font size is large, the font style (the actual lines) is very thin, and the text is in a medium-brown ink against a off-white page. In other words, there is little contrast and it makes for poor legibililty unless you have extremely good vision (which I don't). Even my eagle-eyed spouse found the font color/type annoying and difficult. In addition, the binding doesn't allow th book to lay the book flat unless you break the spine. To publishing houses: How-to and cookbooks should be functional first and foremost. Attractive is nice, but the user shouldn't have to fight to read the font or keep the book open so s/he can work from it.
31 of 33 people found the following review helpful
leaves much to be desired April 2 2009
By J. Carlile - Published on
Format: Paperback
I have a lot of cookbooks, and besides making recipes from them, I simply enjoy reading them, getting the author's perspective etc. I bought this book hoping for an in depth introduction to making cheeses at home, plus some tips and tricks from someone who knows what they are doing. And well, this book is just boring. It certainly has easy to follow recipes for the basics -- yogurt, ricotta, butter, farmer's cheese -- but doesn't go beyond this. And the writing is sterile and without character.

Basically, my takeaway message is there is nothing in this cookbook (recipes, directions, witty writing even) that I couldn't easily find elsewhere, and is a boring read. Don't waste your money.
16 of 17 people found the following review helpful
A very good place to start Oct. 14 2009
By Elaina M. Hancock - Published on
Format: Paperback Verified Purchase
This is a good beginners book for soft cheese making. There are lots of easy-to-follow recipes for everything from butter to creme fraiche to mozzarella, just about any soft cheese you can imagine. Another nice quality this book has is that there are usually a few variations for a particular recipe, which comes in handy if you are short on a particular ingredient. I've made several recipes from this book with both cow's milk as well as goat's milk that have all come out well. Some of the recipes are a little confusing and leave a little room for guessing. As with anything, the first time trying a new recipe may be a little awkward, but you'll soon get the hang of it. I would definitely recommend this book to new cheese makers.
4 of 4 people found the following review helpful
Good for Novices and Nothing More April 12 2013
By Virgo Video Voyeur - Published on
Format: Paperback Verified Purchase
I regret not taking a closer look at this book before buying it. The how-to processes are for soft cheeses only. While a nice touch, the ordinary recipes take up 70% of this book.

My advice: go to a library.
4 of 4 people found the following review helpful
Book is made for the Beginner Jan. 3 2012
By Nichole Franklin - Published on
Format: Paperback
This is an excellent book to get started on milk culturing. Goes over basic cheeses, cultured milk like buttermilk, yogurt, kefir, sour cream, piima milk etc. Plus butter and recipes then to use your cultured milk for!

If you've already been doing cultured milk and cheese than this book isn't going to take you anywhere new. However this book is great to get your feet wet, teach a newbie the ins and outs of culturing, and gives some tasty recipe ideas. A great book!

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