The Home Creamery
Thomas AllenKathy Farrell-Kingsley
You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraîche, mozzarella, goat cheese and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.