The Home Creamery
by Kathy Farrell-Kingsley
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Book Summary Information
Author: Kathy Farrell-KingsleyEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-06-18
ISBN: 1603420312
Number of pages: 214
Publisher: Storey Publishing, LLC
Book Reviews of The Home Creamery
Book Review: 3 weeks and I still didn't get it right.
Summary: 3 Stars
Everyone would make homemade cheese, yogurt, and butter if it were easy. The reason it's commercially produced is because it's difficult to ensure you have everything 100% sterilized, distilled water, incubating for 6-12 hours at an exact temperature, draining in cheesecloth for 8-24 hours, etc...it's just exhausting.
And then if things go wrong there are dozens of reasons it could happen. You let the milk cool too much before the starter culture was added, the yogurt wasn't kept warm enough during incubation, the starter was too weak, and antibiotics that come in the milk to begin with could have killed the starter. And that's just a few of the problems you will encounter.
I can only imagine the other reviewers were friends or paid to review the book because the one review is an exact sentence from the first page of the book. So much for having actually tried any of the recipes.
I tried making the home made kefir to in turn make homemade smoothies and after 3 weeks I had a mess that could not be salvaged. The taste was bitter and it wasn't quite right. That was $$ down the drain.
I'm scared now to try other recipes as I don't want to be out more money and days of work.
But all in all, the book delivers on what it says it does. It does have homemade from scratch recipes for butter, sour cream, creme fraiche, cream cheese, ricotta, etc. However, unless you have 100% sterilized items, and days if not weeks to spend letting the items breed, drain or cure it's just too much time and trouble for me. There are no pictures of what any of the starters look like, much less the final product. Draining something fine to me is completely different from draining something fine could be to someone else.
If you had food allergies and purchasing commercially prepared sour cream was the problem then perhaps making your own would alleviate those allergies. However, if you have milk allergies then you have milk allergies no matter how you make it.
I would suggest getting the book from the library first and to see if it's for you. I'm not saying it's not worth it, it just wasn't worth it to me. HTH.
Summary of The Home Creamery
Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, créme fraîche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella.
Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.
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