Lately there's been a surge in popularity in some of the more traditional cooking arts like home canning and preserving, scratch baking, even fermenting and distilling. Everywhere you look, people are exploring how to make things from scratch. Kathy Farrell-Kinglsley's The Home Creamery is riding that wave of interest, presenting readers with recipes and advice on some simple projects with dairy products that are easy to make at home.
The book is divided into two parts; the first details a number of basic recipes for straightforward projects like cream cheese, creme fraiche and pot cheese. Farrell-Kingsley's explanations of the various process are clear and helpful - important when readers are exploring new and unfamiliar skills. The second half of the book consists of recipes using the dairy products you've created. The recipes, ranging from eggplant parmesan to sour cream raisin pie, are hearty, Midwestern style fare that entice readers to put the products they've made to good use.
Any book about making cheese at home must face inevitable comparisons to the gold standard on this topic, Ricki Carroll's Home Cheese Making. Farrell-Kingsley's The Home Creamery works well as a beginner's guide to the world of creating fresh dairy products at home, focusing on a few uncomplicated recipes that will allow readers to gain confidence in the process of working with milk. However, for those who have already experimented with projects like these and are looking for more complex cheesemaking challenges such as making hard cheeses, Ricki Carroll's Home Cheese Making may be more helpful for them. Either way, The Home Creamery is a useful addition to the growing do-it-yourself cheesemaking genre.
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The Home Creamery
192 pages $16.95 paperback