Completely updated and with many new photographs, including 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. Useful to those 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. Katie Thear 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.

• ISBN: 978-0-906137-33-8

• Pages: 104