"The Home Creamery" by Kathy Farrell-Kingsley: Chapters include: Setting up your home creamery; Cultured dairy products (yogurt, kefir, buttermilk, crème fraiche, sour cream, etc.); Soft, unripened cheeses (cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, etc.); Recipes from the home creamery.
