Kitchen Creamery

Kitchen Creamery

Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino.

Author: Louella Hill

Publisher: Chronicle Books

ISBN: 9781452130484

Category: Cooking

Page: 256

View: 197

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.
Categories: Cooking

The Complete Guide to Making Cheese Butter and Yogurt at Home

The Complete Guide to Making Cheese  Butter  and Yogurt at Home

All things considered, the biggest advantages to making your own cheese, butter,
and yogurt are their taste and the fact ... four parts to easily explore step-by-step
the processes of making wonderful creamery products in your home kitchen.

Author: Richard Helweg

Publisher: Atlantic Publishing Company

ISBN: 9781601383556

Category: Cooking

Page: 312

View: 500

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.
Categories: Cooking

Wild Fermentation

Wild Fermentation

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and
Market Producers. White River Junction, VT: Chelsea Green ... Kitchen Creamery:
Making Yogurt, Butter & Cheese at Home. San Francisco: Chronicle Books, 2015.

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

ISBN: 9781603586290

Category: Cooking

Page: 320

View: 360

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
Categories: Cooking

The Creamery Kitchen

The Creamery Kitchen

Easy step-by-step recipes for fresh dairy products, including butter, yogurt, labneh, sour cream, cream cheese, ricotta, cottage cheese, feta, and more. This is the perfect book for anyone with a passion for good honest food.

Author: Jenny Linford

Publisher: Ryland Peters & Small

ISBN: 1849754942

Category: Cooking

Page: 128

View: 493

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.
Categories: Cooking

The Home Creamery

The Home Creamery

Discover how easy it is to make fresh dairy products at home!

Author: Kathy Farrell-Kingsley

Publisher: Storey Publishing

ISBN: 9781603421942

Category: Cooking

Page: 220

View: 527

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.
Categories: Cooking

Artisan Cheese Making at Home

Artisan Cheese Making at Home

These are the simplest cheeses to make successfullyin your own kitchen, and
they'redelicious. ... Next follows agroup of recipes for noncheese dairy products
like cultured butter, crème fraiche, yogurt, and more. ... Modern examples include
Laura Chenel's cabécou and chèvre, Cowgirl Creamery clabbered cottage
cheese, Vermont Butter & Cheese fromageblanc, Mozzarella Company queso
blanco and ...

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 9781607740445

Category: Cooking

Page: 256

View: 468

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Categories: Cooking

The Cabot Creamery Cookbook

The Cabot Creamery Cookbook

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 ...

Author: Cabot Creamery

Publisher: Time Home Entertainment

ISBN: 9780848746728

Category: Cooking

Page: 256

View: 325

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
Categories: Cooking

Dairy Delights

Dairy Delights

Dairy Delights will tell you everything you need to know about delicious dairy products you can easily prepare yourself.

Author: Heidi Huber

Publisher: Hf Ullmann

ISBN: 384800805X

Category: Cooking

Page: 168

View: 504

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
Categories: Cooking

New York Produce Review and American Creamery

New York Produce Review and American Creamery

High temperatures at heating or cooking facilitate the separation of whey from the
curd. ... Equipped with |- \ s to Make First CLoss Chr. Hansen's Celebrated r—
Butter and Cheese USE Danish Dairy Preparations Rennet Extract, Cheese
Color, ...

Author:

Publisher:

ISBN: WISC:89119916807

Category: Creameries

Page:

View: 367

Categories: Creameries

Cheese For Dummies

Cheese For Dummies

Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion. The accessible guide to selecting, cooking with, and making cheese!

Author: Culture Magazine

Publisher: John Wiley & Sons

ISBN: 9781118145524

Category: Cooking

Page: 408

View: 178

An accessible guide to selecting, cooking with, and makingcheese From a pungent Gorgonzola to the creamiest Brie, the world ofcheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble foodmade from curdled milk is now haute cuisine. And to make the newworld of cheese less intimidating, Laurel Miller and ThalassaSkinner have created a handy primer to selecting cheese, pairingcheese with wine, cooking with cheese, and making cheese. InCheese For Dummies, everyday cheese lovers will learn how tobecome true cheese connoisseurs. Not only will readers get a look at how different cheeses aremade around the world, in Cheese For Dummies, they'lldevelop enough of a palate to discern which cheese is right forthem. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre,and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstreamgrocery stores, the everyday cheese lover needs more than simplyhis nose to make the best choice. Offering wise (and delicious!)advice on every page, Cheese For Dummies is a guide foranyone interested in making every mealtime with cheese a specialoccasion.
Categories: Cooking

Manufactured Milk Products Journal

Manufactured Milk Products Journal

Russ Fifer of the American Butter Institute proved to be not only de cidedly
photogenic when he appeared on television ... Russ appeared on the " What ' s
New in the Kitchen " program conducted by Mrs . Breta Griem , formerly a home
economist with the Borden Co . in Milwaukee . ... Listeners were invited to write in
to the station for free butter recipes . ... is through a high - protein diet , the Look
Magazine article reveals , which includes buttered toast , cheese , milk ,
buttermilk , yogurt .

Author:

Publisher:

ISBN: CORNELL:31924069812588

Category: Dairy products

Page:

View: 668

Categories: Dairy products

Butter Cheese and Egg Journal

Butter Cheese and Egg Journal

BUTTERMAKING PROBLEMS With Extracts from " The Butter Industry , "
Published by Special Arrangement with the Author , PROF . ... who Rancidity is
chiefly caused by germs , and in most purchases a year's supply of cooking butter
( Schmelzcases these are present in the cream when delivered to butter ) melts
and boils it until the curd , water and other the creamery . ... THE OLD RELIABLE
HOUSE " Founded 1827 Nunter : Walton & Cmpany NEW YORK 164-166
Chambers St.

Author:

Publisher:

ISBN: UCAL:$C205428

Category: Butter trade

Page:

View: 753

Categories: Butter trade

The Cabot Creamery Cookbook

The Cabot Creamery Cookbook

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 ...

Author: Cabot

Publisher: Oxmoor House

ISBN: 0848743989

Category: Cooking

Page: 256

View: 361

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.
Categories: Cooking

Michigan Dairy Farmer

Michigan Dairy Farmer

Creamery and Cheese Facto — By C. M. EMERSON and C. V. JONES All
questions pertaining to the manufacture of butter and checse in ... Our readers
are requested to subproblems and likewise to take part It is generally advisable
to raise the cooking ... Indeed, in some instances it is advisable to heat the curd
as high as 102 to 105 Fahr. in midsummer. ... 1 issue of The Dairy Farmer, when
he says that we must go back to mother's methods of making butter or throw away
the farm ...

Author:

Publisher:

ISBN: WISC:89047105788

Category: Dairying

Page:

View: 946

Categories: Dairying

Brownell s Dairy Farmer

Brownell s Dairy Farmer

Creamery and Cheese Factory = By C. M. EMERSON and C. V. JONES - All
questions pertaining to the manufacture of butter ... Henneberger & Herold
BUTTER, CHEESE AND EGGS NEW YORK, 164-166 Chambers St. “THE OLD
RELIABLE HOUSE” Established 1827 ... 1 issue of The Dairy Farmer, when he
says that we must go back to mother's methods of making butter or throw away ...
If difficulty is still experienced in getting the curd firm, the cooking temperature
should be raised.

Author: George H. Brownell

Publisher:

ISBN: UOM:39015027646234

Category: Dairying

Page:

View: 984

Categories: Dairying

Dairy Record

Dairy Record

Author:

Publisher:

ISBN: UCAL:$C205446

Category: Dairy plants

Page:

View: 493

Categories: Dairy plants

Reinventing the Wheel

Reinventing the Wheel

"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way.

Author: Bronwen Percival

Publisher: Univ of California Press

ISBN: 9780520290150

Category: Cooking

Page: 320

View: 628

"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Categories: Cooking

Elgin Dairy Report

Elgin Dairy Report

OUR NEW WAY OF PRINTING By our new way of printing Circulars , Leaflets ,
matter , we make them attract more ... most of place much of it in the making of the
which we have been able to consume gravies , in cooking and in home order . ...
Ton Ice Plant th cheese maker will find exhibits of the finest products of the and
Ice Croam factory for sale , Address skill write us ... POSITION WANTED cent
vears than in the business of In a small creamery as buttermaker retailing milk
and other ...

Author:

Publisher:

ISBN: CORNELL:31924066687736

Category: Dairying

Page:

View: 547

Categories: Dairying