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

Description

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 recognised 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 flavour. 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. 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. SELLING POINTS: . Yogurt and kefir are the latest ferments to join the growing group of products recommended for promoting gut health. . Features techniques for using different types of animal milks and some plant milks to create a variety of yogurt and kefir styles, including Greek yogurt, Icelandic Skyr, and Whey Kefir, as well as heirloom dairy ferments.

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.

"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 Sua 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