The Creamery Kitchen: Discover the Age-Old Tradition of Making Fresh Butters, Yogurts, Creams, and Soft Cheeses at Home by Jenny Linford

  • Making butter (page 17)

    from The Creamery Kitchen: Discover the Age-Old Tradition of Making Fresh Butters, Yogurts, Creams, and Soft Cheeses at Home The Creamery Kitchen by Jenny Linford

    • Categories: How to...; Vegetarian
    • Ingredients: double cream
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Notes about this book

  • fultre on December 22, 2025

    Index is missing the flavored butters pages 18-19: fennel butter, caramelized butter, piquant butter, fragrant spice butter, rose butter, saffron butter. Made fragrant spice butter to go with sourdough boules for friend Christmas gifts 2025; simple to make and nice gently spiced flavor, very good on toast.

  • rees.linda on January 14, 2015

    TKMAXX bargain-:£4!

Notes about Recipes in this book

  • Buttermilk fried chicken

    • Indio32 on November 16, 2020

      Needed to use up a glut of buttermilk after I bought a half litre from Selfridges food halls & the wife got a pint from Whole Foods Market. Bad communication..... eeeeek! Anyway, this is only the second time I've used buttermilk and the first time I've made fried chicken. Have to say I was disappointed! The taste & texture was OK but not sure what the buttermilk brought to the party. Also would have preferred a thicker batter? crust? on the chicken. Will see what other fried chicken recipes I can find in my collection. BTW it was still miles better than KFC.

  • Coeur à la crème with strawberries and passion fruit

    • Foodycat on September 14, 2019

      I served it with nectarines instead of the strawberries and passionfruit, but any slightly sharp fruit would work well. This is much easier than other recipes I have followed for coeur a la creme and is very successful. Rich and only just sweet.

    • mjes on September 16, 2021

      This, when judged by mouth feel, is a perfect dessert - mildly sweet and very silky. I rarely have passion fruit available so when repeating this recipe I will explore other fruit options.

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  • ISBN 10 1849754942
  • ISBN 13 9781849754941
  • Published Feb 13 2014
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small
  • Imprint Ryland, Peters & Small Ltd

Publishers Text

Easy step-by-step recipes for fresh dairy products, including butter, yogurt, labneh, sour cream, cream cheese, ricotta, cottage cheese, feta and more. This is the perfect book for anyone with a passion for good honest food. Making yogurt and soft, unripened cheeses are age-old traditions and only a few generations ago, many people made them at home using their own family recipes. Today, few people attempt it, thinking it will be too difficult or complicated but this book will show you just how easy it is. Easy-to-follow step-by-step recipes are all fully illustrated with colour photographs and there are plenty of delicious recipes you can make with your home-made ingredients. Try the Buttermilk Scones or the Lamb Kebabs with Za'atar Labneh. Beet Latkes with Lox and Sour Cream or Ricotta and Spinach Dumplings with Cherry Tomato Sauce are perfect for entertaining and the Fig and Honey Ricotta Cheesecake is simply divine. The Creamery Kitchen will help you develop a deeper understanding of the provenance of delicious home-made food and the care, time and love that goes into producing it.

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