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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]

Kathy Farrell-Kingsley
5.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

June 18 2008
You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. 

The Home Creamery also includes 75 delicious cooking and baking recipes that will use and showcase your homemade dairy products. You'll love the Lemon Scones, Buttermilk Pancakes, Cheese Blintzes, Olive and Cream Cheese Toasts, Curried Yogurt Dip, Grilled Cheese with Figs, Mushroom Bisque, Broccoli-Stuffed Shells, Beef Stroganoff, Chicken Enchiladas, Chocolate Sour Cream Cake, Tiramisu, Cherry Cheese Tart, and Pecan Swirls.

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Product Description

Review

“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.”

Library Journal

 

“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.”

Associated Press

“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, The Home Creamery. With this guide, you’re biggest challenge might be finding a source for milk-curdling rennet.”

The Newark Star-Ledger

 

From the Back Cover

Fresh and Easy

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 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.


Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars excellent book 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
5.0 out of 5 stars My first try at making cheese. Jan. 11 2013
By Dianne
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 Amazon.com (beta)
Amazon.com: 4.2 out of 5 stars  40 reviews
100 of 104 people found the following review helpful
3.0 out of 5 stars A good primer, but not a great resource Feb. 3 2009
By Reader - Published on Amazon.com
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
2.0 out of 5 stars leaves much to be desired April 2 2009
By J. Carlile - Published on Amazon.com
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
4.0 out of 5 stars A very good place to start Oct. 14 2009
By Elaina M. Hancock - Published on Amazon.com
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.
5 of 5 people found the following review helpful
5.0 out of 5 stars Book is made for the Beginner Jan. 3 2012
By Nichole Franklin - Published on Amazon.com
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!
4 of 4 people found the following review helpful
2.0 out of 5 stars Good for Novices and Nothing More April 12 2013
By Virgo Video Voyeur - Published on Amazon.com
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.
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