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Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More Hardcover – March 1, 2011
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About the Author
Ashley English is a lifelong cook, baker and gardener with a wide breadth of knowledge on issues of sustainability and foodways. Ashley is a member of Slow Food USA and has worked over the years with a number of non-profit organisations committed to social and agricultural issues.
Top customer reviews
The author explains everything, from the science (the how and why) behiind making dairy products, the different types of starter cultures, how ingredients behave and their purposes, essential kitchen equipment, as well as very clear recipes for: butters (such as ghee, compound butter, cultured butter), fermented dairy (yogurt, true buttermilk, kefir, sour cream and more), cheeses (from beginner cheeses like queso blanco, cream cheese, ricotta, mozzarella to more advanced cheeses like cheddar and Parmesan), ice creams, as well as recipes for DIY body care products. Also included are a few cooking recipes utilizing homemade dairy. My favorite is the saag paneer recipe. So delicious! For a general dairy making book, this is the go-to. There are other specialty books out there that cover specific topics more thoroughly...for example, I have huge cheese-making bibles, and a great fermentation book...but this one touches on ALL the basics for a wide variety of dairy products.
Step-by-step clear photos and directions really take the mystery out of making your own dairy products.
Throughout the book are Portraits, little entertaining glimpses into the backgrounds of a selection of people who are expert dairy-makers. Nice to read while stirring or waiting for the milk to get to temperature.
I would recommend this to anyone interested in making their own dairy products, new to it or even someone with experience looking for some new ideas - above any other general dairy books out there. It's fun, it's smart, and it can empower you to take on any dairy project!
I have not tried the aged cheeses yet; I am lacking a "cheese cave" in which to age them.
The cultured products are wonderful, though! And so are the "quick" non-aged cheeses. The directions are well-thought-out and nicely illustrated, and the recipes WORK. This paneer recipe is better than the previous ones I've tried, and I love being able to make queso fresco.
It's dairying 101, sure- but it's such an excellent introduction to the potential!