Master the basic yogurt-making process, and then use your skills to prepare yogurt and dairy ferments in a variety of global styles - from kefir, the fermented dairy drink of the Caucasus region, to Icelandic skyr and ryazhenka, Russian baked yogurt. Ferments made with plant-based dairy alternatives and recipes for using yogurt and kefir in probiotic butters, cheeses, salads, soups, drinks, and desserts allow everyone to enjoy the delicious possibilities.
Inhaltsverzeichnis
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
