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Name: buttermilk cheesemaking at the creamery 1911
Format: pdf
Size: 1.38 MB

Title: Buttermilk cheesemaking at the creamery
Author: John Langley Sammis
Language: angielski
Year: 2021
Subjects: Cookbooks, Food & Wine, Cooking with Specific Ingredients, Dairy - Cooking, Cooking->Dairy->Other
Publisher: Chronicle Books
ISBN: 9781452130484
Total pages: 18

A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills.
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.