Fresh and easy instruction for the home cook about how to whip up buttermilk, yogurt, cream cheese, crème fraîche, mozzarella, goat cheese and other dairy delights right in the kitchen – no specialized equipment, complicated aging or exotic ingredients needed. Here’s how to turn fresh, sweet milk and cream into cultured dairy products and soft unripened cheeses. A good basic book for butter, yogurt and soft cheese making. Also contains 75 recipes that use your dairy creations.
Copyright 2008, softcover, 213 pages.