Kitchen Creamery: Making Yogurt, Butter, and Cheese at Home
As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yoghurt, ricotta and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Louella teaches classes on making cheese as The Milk Maid in San Francisco. Her classes, only a year old, routinely sell out and she has taught more than 700 students to date. She has a BA in Environmental Studies from Brown University and after graduating she started the Narragansett Creamery, the first cheesemaking operation in Rhode Island. She is also the founder and was executive director for Farm Fresh Rhode Island, a nonprofit organisation devoted to growing the regional local food economy. She studied cheesemaking in Tuscany and Emilio-Romano Italy.