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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“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.”
“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.”
“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
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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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.
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.
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!
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.