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Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

by Gianaclis Caldwell
Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

by Gianaclis Caldwell

Paperback

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Overview

With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you’ll find instructions for creating different styles of yogurt and kefir as well as other traditional milk ferments from around world, including Icelandic skyr, Asian koumiss, and Finish viili. Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes you beyond the expected pairing of yogurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor. Along the way, pioneering yogurt makers, kefir crafters, and famous chefs who are tapping yogurt’s potential for meals and libations, share their wisdom.


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Product Details

ISBN-13: 9781635861099
Publisher: Storey Books
Publication date: 05/12/2020
Pages: 224
Sales rank: 320,767
Product dimensions: 6.90(w) x 8.90(h) x 0.60(d)

About the Author

Gianaclis Caldwell, an expert on making artisanal cheeses, is the author of Small-Scale Cheese Business, Small-Scale Dairy, Mastering Artisan Cheesemaking, and Mastering Basic Cheesemaking. She is a regular contributor to Fermentation and Culture: The Word on Cheese magazines and teaches and consults across the United States. She lives in Rogue River, Oregon, where she operates her family’s dairy, Pholia Farm.

Table of Contents

Preface
The Magic of Fermented Milk
Part 1: History, Tools, and Techniques of Milk Fermentation
  Chapter 1: In the Beginning, There Was Milk
  Chapter 2: All about Milk and Microbes
  Chapter 3: Tools and Equipment
  Chapter 4: Dairy Fermentation Techniques
Part 2: Core Recipes: Yogurt, Kefir, Heirloom, and Plant Milk Ferments
  Chapter 5: Warm Dairy Ferments: Yogurt and Kin
  Chapter 6: Room-Temperature Dairy Ferments: Kefir and Kin and Heirloom Yogurts
  Chapter 7: Plant Milk Ferments
  Chapter 8: Cultured Butters, Cultured Creams, and Yogurt and Kefir Cheeses
Part 3: Dishes, Drinks, and Delights
  Saucy Salads and Condiments
  Chilled and Creamy Soups
  Beverages and Libations
  Sweets and Treats
Yogurt through the Ages
Acknowledgments
Resources
Metric Conversion Charts
Index

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