- Encourages experimentation
- Drawings only, no photos; illustrations are detailed
- Surprised at how few steps are involved to create cheese; cottage cheese in 5 steps, ricotta in 3
- Butter in the food processor!
- 1/2 book devoted to recipes that USE the homemade products, which isn’t promoted in the title; recipes are not v. exciting
- Covers soft, unripened cheeses
- Tells how long it takes to make and how long to keep each finished product, plus tips for using
- Need to make cheese molds — can I make them by drilling holes in plastic food containers?
- I like my ‘Home Cheese Making’ book better, tho its barrage of recipes are often overwhelmingly long, because I feel Ricki Carroll knows everything about any kind of cheese (also published by Storey, hmm)
- Practical for beginners with zero equipment necessary beyond what I already own
- A good start for interested cheese lovers with limited time to invest
- Made Farrell-Kingsley’s recipe for sour cream, which took about 5 minutes of actual involvement, and it tastes great
The Home Creamery: Make Your Own Fresh Dairy Products – Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta and More!
View at Barnes & Noble
Final review will be published in Vibrant Life newsletter, January 2010