Tuesday, November 17, 2009

Reading Notes:
The Home Creamery

  • Encourages experimentation
  • Drawings only, no photos; illustrations are detailed
  • Surprised at how few steps are involved to create cheese; cottage cheese in 5 steps, ricotta in 3
  • Butter in the food processor!
  • 1/2 book devoted to recipes that USE the homemade products, which isn't promoted in the title; recipes are not v. exciting
  • Covers soft, unripened cheeses
  • Tells how long it takes to make and how long to keep each finished product, plus tips for using
  • Need to make cheese molds — can I make them by drilling holes in plastic food containers?
  • I like my 'Home Cheese Making' book better, tho its barrage of recipes are often overwhelmingly long, because I feel Ricki Carroll knows everything about any kind of cheese (also published by Storey, hmm)
  • Practical for beginners with zero equipment necessary beyond what I already own
  • A good start for interested cheese lovers with limited time to invest
  • Made Farrell-Kingsley's recipe for sour cream, which took about 5 minutes of actual involvement, and it tastes great

The Home Creamery: Make Your Own Fresh Dairy Products – Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta and More!
Kathy Farrell-Kingsley
Storey Publishing
View at Barnes & Noble

Final review will be published in Vibrant Life newsletter, January 2010

No comments:

Post a Comment