The Creamery Kitchen : Discover the Age-old Tradition of Making Fresh Butters, Yogurts, Creams, and Soft Cheeses at Home, Hardback Book

The Creamery Kitchen : Discover the Age-old Tradition of Making Fresh Butters, Yogurts, Creams, and Soft Cheeses at Home Hardback

3.5 out of 5 (1 rating)

Description

This is the perfect book for anyone with a passion for good honest food.

Making yogurt and soft, unripened cheeses are age-old traditions and only a few generations ago, many people made them at home using their own family recipes.

Today, few people attempt it, thinking it will be too difficult or complicated but this book will show you just how easy it is.

Easy-to-follow step-by-step recipes are all fully illustrated with colour photographs and there are plenty of delicious recipes you can make with your home-made ingredients.

Try the Buttermilk Scones or the Lamb Skewers with Za'atar Labneh.

Beet Latkes with Lox and Sour Cream or Ricotta and Spinach Dumplings with Cherry Tomato Sauce are perfect for entertaining and the Fig and Honey Ricotta Cheesecake is simply divine.

The Creamery Kitchen will help you develop a deeper understanding of the provenance of delicious home-made food and the care, time and love that goes into producing it.

Information

  • Format: Hardback
  • Pages: 128 pages, 150 x col photographs
  • Publisher: Ryland, Peters & Small Ltd
  • Publication Date:
  • Category: Cooking with dairy products
  • ISBN: 9781849754941

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3.5

I liked this, and expect to use several recipes. So why only 3 1/2 stars? Basically, unless you have your own dairy animals most of the basic products are much cheaper bought from the dairy. Still, if you can get cheap milk and cream, it is useful to have directions for making the various sour products. Also, I live in Austria where the dairy products are mostly local and of very high quality. So if you can only get these products with extra ingredients you don't want, you might feel differently.I intend trying a few cheeses that require rennet. I have found a source for it. More recipes for these cheeses would have been better for me. I already make labneh and Indian Paneer.

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