Kitchen Creamery: Making Yogurt, Butter & Cheese at Home

This first book by professional cheesemaker and blogger (sfmilkmaid.com) Hill is a wonderfully accessible—even empowering—guide for aspiring home cheesemakers. Beautifully illustrated with charming line drawings and tantalizing photographs of cheeses throughout, the guide is both instructive and delightful. Hill's personality and expertise shine through in the helpful tips and straightforward explanations of the art and science of transforming milk into cheese. Beginning with an outline of basic processes and equipment necessary, Hill introduces yogurt, farmer's cheese, and kefir before moving on to simple cheeses such as paneer and mascarpone. The bulk of the book covers favorites such as washed-curd (havarti), washed-rind (zeller), mold-ripened (Camembert), cheddar-style, stretched-curd (mozzarella), and pressed/aged (asiago) cheeses. Subsequent chapters include information about aging and storing. Closing material supplies a glossary, several helpful appendixes (on sanitation, cultures, etc.), lists of references and resources, and an index.