The Home Creamery by Kathy Farrell-Kingsley (214 pages)
With a shift in the way Americans think about food, more and more people are re-discovering the joys of home cooking, home canning and other forms of food preservation.
The Home Creamery gives you step-by-step instructions for making sour cream, buttermilk, mozzarella, fresh goat cheese, and several other fresh milk products. It is thrilling to watch milk or cream turn into soft cheeses.
It’s comforting to know a commercial kitchen is not a prerequisite for making fresh buttermilk, yogurt or cream cheese. The instructions are simple and the results are delicious.