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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
CHEESEMAKING AND DAIRYING - £7.95 |
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