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Cheesemaking and Dairying

By Katie Thear

First published as The Home Dairying Book. 1978, a second edition was published as Home Dairying in 1983.This third edition was published as Home & Farm Dairying in 1988.

Completely updated and with many new photographs, coverage includes step-by-step, illustrated instructions for making hard cheeses, soft cheeses, yoghurt, cream, ice cream and butter. Suitable for the home kitchen or small dairy, it remains a classic 'how to' guide.

List of Contents

• Preface
• Introduction
• The dairy – domestic and commercial
• Milk – from different animals
• Cheese, equipment and starters
• Illustrated step-by-step cheesemaking
• Cheese recipes – soft, pressed and spore-moulded cheeses
• Yoghurt
• Illustrated step-by-step yoghurt making
• Cream
• Ice cream
• Step-by-step ice cream making
• Butter
• Illustrated step-by-step guide to butter making
• Cooking with dairy products
• Regulations
• Pressed cheese check list
• Useful measurements
• Glossary
• References and further information
• Index

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