Kitchen creamery: making yogurt, butter, & cheese at home

Introduction: A Measure of Time

Before You Begin

How to Use This Book

The Basics

Section I. Starting Simply

Soured Milk

Ripened Cream

Beginning Cheeses

Section II. At the Vat

Washed-Curd Cheeses

Washed-Rind Cheeses

Mold-Ripened Cheeses

Cheddar-Stye Cheeses

Stretched-Curd Cheeses

Pressed and Aged Cheeses

Section III. Wrapping Up

Artful Aging

Pampering Your Pieces

In Closing

Glossary

Appendix A: Cheesemaking Processes

Appendix B: Gadgets, Presses, Forms, and More Equipment Fun

Appendix C: Cultures

Appendix D: Butterfat Chart

Appendix E: Sanitation

Appendix F: Sample Make Sheet for Home Cheesemaking

Resources.