Chapter four is devoted to butter and ghee. You'll learn a brief history and a description of each along with information on color and storage. There's tons of information on how to make butter and ghee along with recipes to culture and compound it.
Chapter five is all about cultured dairy and explains the fermenting process. Kefir, buttermilk and yogurt are all examples of cultured dairy products and you will find many recipes for each. This chapter even includes Quark which I find is often omitted from dairy cookbooks.
Chapter six discusses cheese making and includes the basic techniques for both hard and soft cheeses. This is one of my favorite sections because it has so many photographs of the process. The recipe section is broken down into beginner (soft) cheeses like queso blanco, cream cheese, mascarpone, etc. and advanced (hard) cheeses like cheddar, swiss, parmesan, etc.
Chapter seven is all about ice cream and other frozen dairy desserts. There are four recipes - one for each season. Chapter eight features recipes that are inspired by diary like kefir cornbread and cucumber yogurt soup. They all use one of the dairy products that you have learned to make previously. Chapter nine is devoted to body care recipes for things like facials, masks and scrubs that use dairy products. Also included in this book are conversion charts, equivalents, suppliers and a glossary of terms.
This is a fantastic resource for anyone who wants to learn to make homemade dairy products. It's simple enough for even a beginner to follow but has a broad enough selection of products that even someone with a background in making home diary recipes will find something new.
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