Dairy category: 854 books
The Home Creamery
Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!
Language: English
Release Date: August 11, 2012
Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of...
The Animal Farm Buttermilk Cookbook
Recipes and Reflections from a Small Vermont Dairy
Language: English
Release Date: June 4, 2013
For anyone who’s enjoying a return to real food, true buttermilk remains one of the great undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, artisan breads, but “real” dairy has been slower to reach a wide market. Dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made.
Mastering Basic Cheesemaking
The Fun and Fundamentals of Making Cheese at Home
Language: English
Release Date: April 1, 2016
The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides...
Everyday Cheesemaking
How to Succeed Making Dairy and Nut Cheese at Home
Language: English
Release Date: April 1, 2014
Everyday Cheesemaking is an introduction to DIY home cheese making made simple and accessible. K. Ruby Blume introduces you to the concepts, equipment, and ingredients necessary to making cheese at home successfully the very first time you try. The book offers clear instructions, humorous stories,...
Milk
The Surprising Story of Milk Through the Ages
Language: English
Release Date: May 1, 2013
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.
Anne Mendelson, author of Stand Facing the Stove, first explores the earliest...
by Shannon Hayes
Language: English
Release Date: March 10, 2013
Language: English
Release Date: March 10, 2013
“Farming is a world of its own,” writes author and grass-based farmer Shannon Hayes, “tied more to the ebb and flow of nature than to the pulse of changing food trends.” Take a passionate journey with The Grassfed Gourmet Cookbook through the lush, emerald-green fields of America’s...
Milk!
A 10,000-Year Food Fracas
Language: English
Release Date: May 8, 2018
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout.
According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast...
From the Mountains to the Table
Cheese in Vorarlberg
Language: German
Release Date: May 30, 2014
Unmistakably good: what has made alpine cheese from Vorarlberg so special for 2000 years are the original method of its production and its distinctive taste, characterized by the grasses and herbs of the alpine meadows. In 'From the Mountains to the Table' Kurt Bracharz vividly describes why cheese...
It's Not You, It's Brie
Unwrapping America's Unique Culture of Cheese
Language: English
Release Date: November 6, 2012
There’s more to American cheese than tangerine orange or white bricks.
In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions...
Reinventing the Wheel
Milk, Microbes, and the Fight for Real Cheese
Language: English
Release Date: September 5, 2017
In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way...
The Art of Natural Cheesemaking
Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Language: English
Release Date: June 30, 2015
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread...
Cheesemonger
A Life on the Wedge
Language: English
Release Date: January 21, 2010
Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative. A former punk-rock political activist, Edgar bluffed his way into his cheese...
Butter
A Rich History
Language: English
Release Date: November 10, 2016
“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes
It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally...
The Backyard Goat
An Introductory Guide to Keeping and Enjoying Pet Goats, from Feeding and Housing to Making Your Own Cheese
Language: English
Release Date: April 16, 2011
Pulling carts around the farm or serving as loyal pack animals, goats are naturally hardworking and make for friendly companions. This straightforward guide teaches you how to choose, house, feed, train, and breed the best goats for your space and needs. Whether you want to churn out fresh dairy products,...