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.
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.
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.
Inhaltsangabe
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
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
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