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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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