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Kitchen Creamery

Kitchen Creamery Author Louella Hill
ISBN-10 9781452130484
Release 2015-04-14
Pages 256
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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.



The Home Creamery

The Home Creamery Author Kathy Farrell-Kingsley
ISBN-10 9781603421942
Release 2012-08-11
Pages 220
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Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.



The Complete Guide to Making Cheese Butter and Yogurt at Home

The Complete Guide to Making Cheese  Butter  and Yogurt at Home Author Richard Helweg
ISBN-10 9781601383556
Release 2010
Pages 312
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This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.



Wild Fermentation

Wild Fermentation Author Sandor Ellix Katz
ISBN-10 9781603586290
Release 2016-08-19
Pages 320
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors “Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation “Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land “The fermenting bible.” — Newsweek “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist



The Creamery Kitchen

The Creamery Kitchen Author Jenny Linford
ISBN-10 1849754942
Release 2014-02-13
Pages 128
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This is the perfect book for anyone with a passion for good honest food. Making yogurt and soft, unripened cheeses are age-old traditions and only a few generations ago, many people made them at home using their own family recipes. Today, few people attempt it, thinking it will be too difficult or complicated but this book will show you just how easy it is. Easy-to-follow step-by-step recipes are all fully illustrated with colour photographs and there are plenty of delicious recipes you can make with your home-made ingredients. Try the Buttermilk Scones or the Lamb Kebabs with Za’atar Labneh. Beet Latkes with Lox and Sour Cream or Ricotta and Spinach Dumplings with Cherry Tomato Sauce are perfect for entertaining and the Fig and Honey Ricotta Cheesecake is simply divine. The Creamery Kitchen will help you develop a deeper understanding of the provenance of delicious home-made food and the care, time, and love that goes into producing it.



Cheese For Dummies

Cheese For Dummies Author Culture Magazine
ISBN-10 9781118099391
Release 2012-05-15
Pages 382
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Presents information on selecting, cooking with, and making cheeses, including mozzarella, gouda, and Morbier.



The Cabot Creamery Cookbook

The Cabot Creamery Cookbook Author Cabot
ISBN-10 0848743989
Release 2015-02-10
Pages 256
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Featuring 150 original recipes sourced from the Cabot Creamery! When it comes to milk, cheese, butter and yogurt, the Cabot Creamery, home of 'the world's best cheddar' and other award-winning dairy products, is recognized across the country as the best in its class. The Cabot Creamery Cookbook is an honest-to-goodness collection of recipes and stories from real dairy farmers, who have always understood that good food begins with great ingredients. This rich collection of 150 irresistible and easy-to-follow recipes, ranging from appetizers to desserts and everything in between, will tickle the palates of home cooks everywhere. Recipes include healthy, down-home favorites such as Buffalo Chicken and Pepper Grilled Cheese, Cheddar Cream Biscuits, Whole Grain Quiche, Roasted Vegetable Lasagna, Baked Black Bean and Sweet Potato Flautas, and Apple, Golden Raisin and Ginger Clafouti, just to name a few. This unique cookbook also showcases the 1,200 farm families who are the heart and soul of Cabot's success and their stories will be featured throughout the book alongside family recipes. From a fourth-generation dairy farmer working the family's 163-year-old Maine farm; to the Couture family, who also produce maple syrup at their farm in Westfield, Vermont; to the family-run educational center at Dutch Hollow Farm in New York, which welcomes students, scout troops, and 4-H groups, the book shares stories of these families, along with gorgeous photos of the scenic countryside. More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and is a must-have for anyone who loves delicious, farm-fresh food.



Dairy Delights

Dairy Delights Author Heidi Huber
ISBN-10 384800805X
Release 2015-04-15
Pages 168
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Milk is sometimes called the "white gold", which pays tribute to its vital importance in our nutrition. From the milking process to the most elaborate milk products, Dairy Delights will tell you everything you need to know about milk, butter, yogurt, kefir, crème fraiche, quark, sour cream, cream cheese, cottage cheese, cheese and other delicious dairy products you can easily prepare yourself. Variants of all basic recipes will guide you to create original dairy dishes to share in the family circle or with friends. In addition, 80 salty and sweet recipes based on dairy products are described step-by-step and abudantly illustrated. A book for anyone looking for simple and delicious homemade food that will ravish young and old alike



New York Produce Review and American Creamery

New York Produce Review and American Creamery Author
ISBN-10 WISC:89119916807
Release 1918
Pages
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New York Produce Review and American Creamery has been writing in one form or another for most of life. You can find so many inspiration from New York Produce Review and American Creamery also informative, and entertaining. Click DOWNLOAD or Read Online button to get full New York Produce Review and American Creamery book for free.



Dairy and Produce Review

Dairy and Produce Review Author
ISBN-10 SRLF:D0002819779
Release 1901
Pages
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Dairy and Produce Review has been writing in one form or another for most of life. You can find so many inspiration from Dairy and Produce Review also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Dairy and Produce Review book for free.



The American Produce Review

The American Produce Review Author
ISBN-10 UIUC:30112117980950
Release 1921
Pages
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The American Produce Review has been writing in one form or another for most of life. You can find so many inspiration from The American Produce Review also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The American Produce Review book for free.



The Art of Plant Based Cheesemaking

The Art of Plant Based Cheesemaking Author Karen McAthy
ISBN-10 9781771422253
Release 2017-04-10
Pages 128
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Make your own real, non-dairy cheese at home—traditional methods for making plant-based cheese As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.” Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Coverage includes: • Understanding culturing and fermentation • Essential ingredients and equipment for crafting plant-based cheese • Plant and nut-based media and how to make them • How to create and train plant-based cultures • Delicious recipes for quick cheeses • Advanced recipes for cultured and aged cheeses • Resources for sourcing equipment and cultures. Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. Simply everything you need to make delicious non-dairy cheese right at home. Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.



Butter Cheese and Egg Journal

Butter Cheese and Egg Journal Author
ISBN-10 UCAL:$C205428
Release 1921
Pages
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Butter Cheese and Egg Journal has been writing in one form or another for most of life. You can find so many inspiration from Butter Cheese and Egg Journal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Butter Cheese and Egg Journal book for free.



Dairy Record

Dairy Record Author
ISBN-10 UCAL:$C205446
Release 1920
Pages
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Dairy Record has been writing in one form or another for most of life. You can find so many inspiration from Dairy Record also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Dairy Record book for free.



New Home Economics

New Home Economics Author
ISBN-10 CORNELL:31924003570326
Release 1985
Pages
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New Home Economics has been writing in one form or another for most of life. You can find so many inspiration from New Home Economics also informative, and entertaining. Click DOWNLOAD or Read Online button to get full New Home Economics book for free.



House Garden

House   Garden Author
ISBN-10 UVA:X030350746
Release 1977-07
Pages
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House Garden has been writing in one form or another for most of life. You can find so many inspiration from House Garden also informative, and entertaining. Click DOWNLOAD or Read Online button to get full House Garden book for free.



Manufactured Milk Products Journal

Manufactured Milk Products Journal Author
ISBN-10 CORNELL:31924069812679
Release 1960
Pages
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Manufactured Milk Products Journal has been writing in one form or another for most of life. You can find so many inspiration from Manufactured Milk Products Journal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Manufactured Milk Products Journal book for free.