| Edition |
Revised 2nd edition. |
| Description |
288 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm |
| Series |
Back to basics cooking |
|
Back to basics cooking.
|
| Bibliography |
Includes bibliographical references (page 281) and index. |
| Summary |
This book gives the aspiring dairy aficionado the tools needed to prepare, create, and enjoy tasty dairy products at home. You will learn which ingredients are used for a variety of recipes and what equipment you will need to start churning out creations. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the process, starting with raw milk and continuing until you make any number of cheese, butter, and yogurt variations. |
| Subject |
Cheese.
|
|
Cheese -- Varieties.
|
|
Cooking (Cheese)
|
|
Cooking (Yogurt)
|
|
Yogurt.
|
|
Butter.
|
| Added Title |
Making cheese, butter, and yogurt at home |
| ISBN |
9781620230077 (pbk. : alk. paper) |
|
1620230070 (pbk. : alk. paper) |
|
