BL0102 - 9780906137338
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Completely updated and with many new photographs, coverage includes step-by-step, illustrated instructions for making hard cheeses, soft cheeses, yoghurt, cream, ice cream and butter. Suitable for the home kitchen or small dairy, it remains a classic 'how to' guide.
First published as The Home Dairying Book. 1978, a second edition was published as Home Dairying in 1983.The third edition was published as Home & Farm Dairying in 1988 this fourth edition was published in 2006.
Useful to the individual wanting to make their own it also provides information for those looking to start small scale dairy production of artisan products from goat, sheep or cow's milk .
A5 format, paperback. 96pp Many Mono photographs & numerous line drawings
Katie Thear was first taught how to make traditional cheeses and dairy products by her mother in rural Wales.
She taught biology and Rural Studies prior to acquiring technical experience of modern dairy practice at a commercial dairy.
With her husband David, she ran a smallholding where she regularly produced a wide range of dairy products.
Visits to dairies in Britain, France, Holland and the USA have added to her researches, making this one of the most comprehensive and practical books available on dairying.
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