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The Home Creamery by K. Farrell-Kingsley

Learn to make a variety of simple cheeses at home, using nothing more than buttermilk or yogurt as starter cultures.  This compilation of homestead-friendly recipes focuses on cultured dairy products (yogurt, kefir, sour cream) and un-ripened cheeses (mozzarella, mascarpone, cream cheese, ricotta, fresh goat cheese).   Also includes instructions for setting up your home creamery.


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