Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

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

Caldwell, Gianaclis

Paperback

Canning & PreservingDietingDairy

Publisher Price: $22.99

ISBN10: 1635861098
ISBN13: 9781635861099
Publisher: Storey Publishing
Published: May 12 2020
Pages: 224
Weight: 1.20
Height: 0.60 Width: 7.00 Depth: 9.00
Language: English
Learn to make your own yogurt with this expert guide!

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

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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