Pete Mulvihill of Green Apple Recommends



Don't forget: this book is available at 20% off for tablehopper readers for two weeks following this mention at Green Apple Books—simply use the code "tablehopper" at checkout (either at the store or online) for your discount.

The run-up in food and gas prices has spurred many articles about people staying home, cooking more, trying to make their own food instead of eating out, etc. Why not take it one step further and make your own cheese, butter, yogurt, and more?

The Home Creamery by Kathy Farrell-Kingsley has you covered. It includes clear instructions and very simple recipes. I've bought (and never used) make-your-own cheese books before, but never gotten around to actually trying it. Partly to blame are my two-year-old twins—they love to "help" me cook, but patience is not their strong suit; they're more into scrambled eggs and banana bread than waiting for buttermilk to separate from cream.

While The Home Creamery includes some recipes requiring rennet or other specialty ingredients, other recipes are as simple as milk, vinegar, and salt (for ricotta), or cream and salt (for butter), so you don't necessarily need to get specialty ingredients or equipment. Sounds like fun, doesn't it?

The book, perhaps extraneously, also provides recipes for you to use your newly made creamery products as ingredients in other recipes. Perhaps that's just fluff that fills out the book, but the core of the book is worth the $16.95: clear, simple instructions to make your own creamery items. Enjoy (and feel free to drop off your surplus cheese at the store sometime in case I still don't get around to doing it myself)!

Thank you for reading.