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Making Cheese, Butter & Yogurt

Techniques for transforming milk

Item Number: BO1080


In Stock! Ships from Northern CA.


In Stock! Ships from Northern CA.


by Ricki Carrol

An easy to use primer to get you started making your own dairy products.


  • The Ingredients
  • The Equipment
  • Cleaning and Caring for Your Equipment
  • Recipes for Soft Cheeses - Queso Blanco, Fromage Blanc, Whole-Milk Ricotta, and Feta
  • Recipes for Hard Cheeses - Traditional Cheddar, Gouda, and Monterey Jack
  • Recipes for Italian Cheeses - 30-Minute Mozzarella and Parmesan
  • Recipes for Other Dairy Products - Sour Cream, Butter, and Yogurt
  • Resources

Softback. 32 pages. Storey Publishing 2003.


Book Format Softback Year Published 2003
Book Format Softback
Year Published 2003

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Shipping Information

Shipping Weight: 0.50 lbs. Dimensions: 8.5"L x 5.5"W x 0.025"H



This book is good. Nice, short and informative.

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