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.
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