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Item Number: BO1080
Making Cheese, Butter & Yogurt
Techniques for transforming milk
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.
$4.99
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Shipping Information
Shipping Information
Ships from Northern CA.
Shipping Weight: 0.5 lb
Dimensions: 8.5"L x 5.5"W x 0.025"H
Features
Features
Characteristics
Characteristics
Book Format : Softback
Use Instructions
Use Instructions
Useful Information
Useful Information
Guarantee
Guarantee
