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Gianaclis Caldwell Homemade Yogurt & Kefir (Paperback)
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eBay item number:395118091545
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Publication Name
- Homemade Yogurt & Kefir
- Title
- Homemade Yogurt & Kefir
- Subtitle
- 71 Recipes for Making & Using Probiotic-Rich Ferments
- ISBN-10
- 1635861098
- EAN
- 9781635861099
- ISBN
- 9781635861099
- Release Date
- 05/12/2020
- Release Year
- 2020
- Country/Region of Manufacture
- US
- Book Title
- Homemade Yogurt and Kefir : 71 Recipes for Making and Using Probiotic-Rich Ferments
- Item Length
- 9in
- Publisher
- Storey Publishing, LLC
- Publication Year
- 2020
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.5in
- Genre
- Cooking, House & Home
- Topic
- Health & Healing / General, General, Specific Ingredients / Dairy, Methods / Canning & Preserving
- Item Width
- 7in
- Item Weight
- 19.1 Oz
- Number of Pages
- 224 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Storey Publishing, LLC
ISBN-10
1635861098
ISBN-13
9781635861099
eBay Product ID (ePID)
16038838452
Product Key Features
Book Title
Homemade Yogurt and Kefir : 71 Recipes for Making and Using Probiotic-Rich Ferments
Format
Trade Paperback
Language
English
Topic
Health & Healing / General, General, Specific Ingredients / Dairy, Methods / Canning & Preserving
Publication Year
2020
Genre
Cooking, House & Home
Number of Pages
224 Pages
Dimensions
Item Length
9in
Item Height
0.5in
Item Width
7in
Item Weight
19.1 Oz
Additional Product Features
Lc Classification Number
Tx759.5.Y63c35 2020
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, "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
Table of Content
Preface 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
Copyright Date
2020
Lccn
2019-051400
Dewey Decimal
641.6/71476
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
Item description from the seller
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eBay item number:395118091545
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60502, United States
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