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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

5.0 out of 5 stars 3 customer reviews

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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: 17.8 x 1.4 x 22.9 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #264,161 in Books (See Top 100 in Books)
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Product Description


“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.

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Top Customer Reviews

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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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) 4.4 out of 5 stars 69 reviews
131 of 136 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
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 dairy 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 legibility 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 the 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.
46 of 50 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
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.
25 of 27 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
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.
17 of 18 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
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!
14 of 15 people found the following review helpful
4.0 out of 5 stars Good information for soft cheeses Jan. 25 2010
By Shala Kerrigan - Published on
Format: Paperback Verified Purchase
If you're interested in making easier soft cheese, this book is full of information for making simpler soft cheeses and soft cultured things like yogurt.
I do make a lot of our simpler cheese and yogurts already and I wanted recipes that were easily on hand for making other ones. The instructions for making them are well explained, and there are a few variations on some of the recipes like mozzarella so you can decide which technique you want to try including instructions for making it in the microwave.
For those sorts of easy unripened soft cheese, this book is wonderful. I got in Kindle format, it was very readable and navigable.
The reason I gave it 4 stars is because the recipe section while it had some recipes that would really show your handmade cheeses to an advantage and be a great way to show them off, many of the recipes simply called for homemade butter to substitute for regular butter and wouldn't be the best showcase for your brand new skills.
Other than that, it's a great book for learning how to make very basic cheeses, it's inexpensive, it's a fun book to use with younger cooks to learn from, and simple cheeses and yogurt are great ways to extend the life of milk. The recipes all call for very fresh milk, but I use milk that's closer to it's expiration date to culture and it makes it last a bit longer.