Homemade Yogurt & Kefir
71 Recipes for Making & Using Probiotic-Rich Ferments
[United States] : Storey Publishing, LLC, 2020.
Format: Ebook
Description: 1 online resource (224 pages)
Probiotic-rich foods are essential to gut health, and yogurt and kefir are great sources of beneficial bacteria as well as protein. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell shows you how to make and use yogurt and kefir at home. She explores how to choose a culture and explains 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 getting the right equipment to myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you'll find instructions for 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 are also included, as are creative recipes for using fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor. Includes wisdom from pioneering yogurt makers, kefir crafters, and chefs who are 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. 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
ISBN:
9781635861105
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Mode of access: World Wide Web.
Mode of access: World Wide Web.