Gianaclis Caldwell

Homemade Yogurt & Kefir (eBook, ePUB)

71 Recipes for Making & Using Probiotic-Rich Ferments

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Storey Publishing, LLC
• Erscheinungstermin: 12. Mai 2020
• Englisch
• ISBN-13: 9781635861105
• Artikelnr.: 64263102

Autorenporträt

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