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Kitchen Creamery: Making Yogurt, Butter & Cheese at Home, by Louella Hill
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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.
- Sales Rank: #56179 in Books
- Published on: 2015-04-14
- Released on: 2015-04-14
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 7.50" l, .0 pounds
- Binding: Hardcover
- 256 pages
About the Author
Louella Hill is a member of the California Artisan Cheese Guild and a professional cheesemaker. As the Milk Maid, she teaches sold-out classes on cheesemaking in San Francisco, California.
Most helpful customer reviews
9 of 9 people found the following review helpful.
An Easy Five Stars!
By peter ogura
The directions are very clear and concise, very well laid out and beautiful photographs and art work by the author. Her expertise, as well as her obvious love for the subject, is apparent on every page. I recommend this book without any reservations. I also recommend Zach Eng's video which profiles this wonderful book.
6 of 6 people found the following review helpful.
Excellent cheese book
By wildsage
Well I thought I didn't need any more cheese making books, but bought this one after getting it from the the local library. I think it's an excellent and practical introduction to cheese and fermented milk foods, with nice illustrations. I like her explanations, since I have access to sheep, goat and cow milk, I like her inclusion of suitability for different milks on her recipes. I also like her use of packaged cultures or buttermilk in many recipes, for many of us, buttermilk is easier to obtain than commercial packaged cheese. cultures. Pictures are more impressive on paper then the Kindle, but I'm trying to cut down on the weight on my bookshelves. Will try making Icelandic yogurt today..
3 of 3 people found the following review helpful.
Informative and Inviting
By A. Chakeres
This is a beautifully laid out, wonderfully informative book. Cheesemaking seems like an intimidating and difficult task, but this book breaks down how to do it very clearly. It also has a lot of clear explanations of ingredients, equipment, etc. A great intro book for people who want to try making their own delicious cheese.
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