Making Cheese, Butter & Yogurt
Item Number: BO1080

Making Cheese, Butter & Yogurt

Techniques for transforming milk

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Description

by Ricki Carrol

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

Contents:

  • 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.

Features

    Characteristics

    Book Format : Softback

    Useful Information

    Shipping

    Shipping Weight: 0.5 lb

    Dimensions: 8.5"L x 5.5"W x 0.025"H

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