As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.Making Yogurt, Butter, aamp; Cheese at Home Louella Hill ... INGREDIENTS 1 gal/3.8 L milk (Quark tends to be made from lower-fat milks; fromage blanc can be made with full-fat milk or a partially ... Pour the buttermilk directly into the warm milk.
|Publisher||:||Chronicle Books - 2015-04-14|