Kitchen Creamery: Making Yogurt, Butter & Cheese at Home

by Louella Hill, Erin Kunkel (Photographer)

Overview

A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills.

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.

Product Details

ISBN-13:	9781452130484
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
File size:	24 MB
Note:	This product may take a few minutes to download.

About the Author

Louella Hill is a member of the California Artisan Cheese Guild and a professional cheesemaker. As the Milk Maid, she teaches sold-out classes on cheesemaking in San Francisco, California.

Editorial Reviews

★ 09/01/2015
This first book by professional cheesemaker and blogger (sfmilkmaid.com) Hill is a wonderfully accessible—even empowering—guide for aspiring home cheesemakers. Beautifully illustrated with charming line drawings and tantalizing photographs of cheeses throughout, the guide is both instructive and delightful. Hill's personality and expertise shine through in the helpful tips and straightforward explanations of the art and science of transforming milk into cheese. Beginning with an outline of basic processes and equipment necessary, Hill introduces yogurt, farmer's cheese, and kefir before moving on to simple cheeses such as paneer and mascarpone. The bulk of the book covers favorites such as washed-curd (havarti), washed-rind (zeller), mold-ripened (Camembert), cheddar-style, stretched-curd (mozzarella), and pressed/aged (asiago) cheeses. Subsequent chapters include information about aging and storing. Closing material supplies a glossary, several helpful appendixes (on sanitation, cultures, etc.), lists of references and resources, and an index. VERDICT Lovers of dairy will eat up this thorough, lavishly illustrated primer and will soon be making cheese, yogurt, and butter at home. Delicious!—Courtney Greene McDonald, Indiana Univ. Libs., Bloomington

Library Journal