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

Available

Product Details

Price
$19.95  $18.35
Publisher
Storey Publishing
Publish Date
Pages
224
Dimensions
7.0 X 9.0 X 0.6 inches | 1.2 pounds
Language
English
Type
Paperback
EAN/UPC
9781635861099

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About the 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.

Reviews

"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