The Home Creamery | 
 enlarge | Author: Kathy Farrell-kingsley
Publisher: Storey Publishing, LLC
Category: Book
List Price: $16.95
Buy New: $9.89
You Save: $7.06 (42%)
New (37) Used (8) from $9.89
Rating:  4 reviews
Sales Rank: 30847
Media: Paperback
Pages: 214
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 8.9 x 6.9 x 0.6
ISBN: 1603420312
Dewey Decimal Number: 637.3
EAN: 9781603420310
ASIN: 1603420312
Publication Date: June 18, 2008
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Editorial Reviews:
Product Description
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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| Customer Reviews:
 3 weeks and I still didn't get it right. October 20, 2008
kiwanissandy (Heart of Ohio)
1 out of 1 found this review helpful
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.
 Great! October 19, 2008
C. Early (Limestone, TN)
0 out of 1 found this review helpful
Really liked the book. The receipes are easy to follow. My mother-in-law and nephew made homemade butter a couple of weekends ago. Excellent.
Both cookbook and rural homeowner's libraries will find it a popular lend October 12, 2008
Midwest Book Review (Oregon, WI USA)
0 out of 1 found this review helpful
"The Home Creamery" could've been featured and recommended for library acquisition in our 'Food and Wine' section, but is also of immense interest and value for its broader interest to any rural homeowner seeking to create a 'home creamery' environment by making butter, yogurt, source cream ricotta and more. A commercial kitchen isn't necessary to produce these or fresh buttermilk or cram cheese: instructions tell how to turn fresh milk and cream into cultured dairy products and offer accompanying instruction on using them in other recipes. Both cookbook and rural homeowner's libraries will find it a popular lend.
Fun Book August 21, 2008
Michele Fitzgerald (Scranton, PA USA)
0 out of 1 found this review helpful
As a beginner to cheese making, this book is wonderful. I found the instructions easy to understand and the results were delicious. Now I make all my cheese & butter. Thanks to the author. My family & I love it.
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