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Homemade Yogurt and Kefir : 71 Recipes for Making and Using Probiotic-Rich Ferments by Gianaclis Caldwell (2020, Trade Paperback)

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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.

About this product

Product Identifiers

PublisherStorey Publishing

ISBN-101635861098

ISBN-139781635861099

eBay Product ID (ePID)16038838452

Product Key Features

Book TitleHomemade Yogurt and Kefir : 71 Recipes for Making and Using Probiotic-Rich Ferments

Number of Pages224 Pages

LanguageEnglish

TopicHealth & Healing / General, Specific Ingredients / Dairy, General, Methods / Canning & Preserving

Publication Year2020

IllustratorYes

GenreCooking, House & Home

AuthorGianaclis Caldwell

FormatTrade Paperback

Dimensions

Item Height0.6 in

Item Weight18 Oz

Item Length9 in

Item Width6.9 in

Additional Product Features

Intended AudienceTrade

LCCN2019-051400

Dewey Edition23

Reviews"Caldwell gives thorough, detailed directions, and full-color photographs show both finished products and important steps along the way. This is a practical addition to any cookery collection, especially with the growing trend toward self-sufficiency." -- Booklist, starred review "What sets this yogurt book apart is the global range of yogurts featured--from Russian Ryazhenka and Vietnamese Sa Chua to Icelandic Skyr and Indian Mishti Doi. So many ways to transform my leftover milk! Caldwell also includes recipes for kefirs, cheeses, sweets, and many dairy-free options. With farmer profiles, bacterial charts and step-by step photos and illustrations, it's a great primer for those new to fermented dairy, yet still has enough to challenge those whose yogurt making is already a weekly routine. " -- Blyth Meier, Porchlight Books "Gianaclis is a fermentation expert and natural teacher. Her deep knowledge paired with beautiful design has produced a book to treasure." -- Janet Fletcher, James Beard Award-winning journalist, and publisher of Planet Cheese "This is a great guide to fermenting milk as well as various plant-based milks. Gianaclis Caldwell is experienced and knowledgeable, and presents information clearly, making the processes very approachable. What a wonderful contribution to the growing literature of do-it-yourself fermentation." -- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation "Homemade Yogurt Kefir does a beautiful job of uniting a world of traditional fermented milks with easy-to-follow, delicious recipes for today. In this remarkable work, Caldwell's approach is both practical and fun (yes, there are recipes for libations). This encouraging book provides a thorough understanding of why yogurt, kefir, and their many unique cousins have been, and must continue to be, a source of human nourishment." -- Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments , and Miso, Tempeh, Natto Other Tasty Ferments, "Gianaclis is a fermentation expert and natural teacher. Her deep knowledge paired with beautiful design has produced a book to treasure." -- Janet Fletcher, James Beard Award-winning journalist, and publisher of Planet Cheese "This is a great guide to fermenting milk as well as various plant-based milks. Gianaclis Caldwell is experienced and knowledgeable, and presents information clearly, making the processes very approachable. What a wonderful contribution to the growing literature of do-it-yourself fermentation." -- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation "Homemade Yogurt & Kefir does a beautiful job of uniting a world of traditional fermented milks with easy-to-follow, delicious recipes for today. In this remarkable work, Caldwell's approach is both practical and fun (yes, there are recipes for libations). This encouraging book provides a thorough understanding of why yogurt, kefir, and their many unique cousins have been, and must continue to be, a source of human nourishment." -- Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments , and Miso, Tempeh, Natto & Other Tasty Ferments, "Caldwell gives thorough, detailed directions, and full-color photographs show both finished products and important steps along the way. This is a practical addition to any cookery collection, especially with the growing trend toward self-sufficiency." -- Booklist, starred review "What sets this yogurt book apart is the global range of yogurts featured--from Russian Ryazhenka and Vietnamese Sa Chua to Icelandic Skyr and Indian Mishti Doi. So many ways to transform my leftover milk! Caldwell also includes recipes for kefirs, cheeses, sweets, and many dairy-free options. With farmer profiles, bacterial charts and step-by step photos and illustrations, it's a great primer for those new to fermented dairy, yet still has enough to challenge those whose yogurt making is already a weekly routine. " -- Blyth Meier, Porchlight Books "Gianaclis is a fermentation expert and natural teacher. Her deep knowledge paired with beautiful design has produced a book to treasure." -- Janet Fletcher, James Beard Award-winning journalist, and publisher of Planet Cheese "This is a great guide to fermenting milk as well as various plant-based milks. Gianaclis Caldwell is experienced and knowledgeable, and presents information clearly, making the processes very approachable. What a wonderful contribution to the growing literature of do-it-yourself fermentation." -- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation "Homemade Yogurt & Kefir does a beautiful job of uniting a world of traditional fermented milks with easy-to-follow, delicious recipes for today. In this remarkable work, Caldwell's approach is both practical and fun (yes, there are recipes for libations). This encouraging book provides a thorough understanding of why yogurt, kefir, and their many unique cousins have been, and must continue to be, a source of human nourishment." -- Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments , and Miso, Tempeh, Natto & Other Tasty Ferments

Dewey Decimal641.6/71476

Table Of ContentPreface 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

SynopsisWith 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., 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 , cheese maker 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, readers will 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 readers 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, readers will also learn from pioneering yogurt makers and kefir crafters, and discover famous chefs tapping yogurt's potential for meals and libations., This guide reveals step-by-step techniques for using a variety of milks, both animal and plant, to make classic yogurt, kefir, and other specialty fermented dairy products including Icelandic Skyr, Asian Koumiss, and Danish Ymer., 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.

LC Classification NumberTX759.5.Y63C35 2020