How to create fresh and delicious dairy products in the home kitchen.
Backhome Magazine praised the Made At Home series for its uncomplicated and easy-to-understand format that is designed to encourage rather than intimidate the reader. Continuing that format, this new title shows how shoppers can avoid the dairy cooler and make their own creamy products.
Cheese and Dairy has six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying, and aging, the equipment needed, and using starter cultures.
Two sections, Milk and Cream, cover the types of milk (cow, sheep, goat, buffalo), cooking, souring and storage. Simple instructions show how to make sour cream, crème fraîche and more, and recipes include Portuguese Custard Tarts, Spinach Soup and Strawberry Milkshake.
Butter provides instruction on making salted and unsalted butters, clarified butter, ghee, buttermilk, butter sauces and how to cook with butter. Recipes include Granny's Buttermilk Pancakes and Lemon Sole with Beurre Noisette.
Yogurt demonstrates how easy it is to make the incredibly popular and healthy treat at home, such as Basic Yogurt, Greek-style, and Kefir, with tasty recipes that include Gourmet and Frozen Yogurts.
Cheese includes essential methods for Cottage Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta, Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine Pairing.
Presented in a simple format with clear pictures and non-technical instructions, the Made At Home series is the ideal starting point for anyone looking to take control of their food in both quality and taste.
About the Author: Dick and James Strawbridge are featured in BBC's It's Not Easy Being Green series, which documented their move from city to farm. Dick is an active television personality and last year he earned second place on the BBC's Celebrity Masterchef. They are the authors of Practical Self-Sufficiency and the other Made at Home titles.
