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Cover: 9781635861099 | Homemade Yogurt & Kefir | Gianaclis Caldwell | Taschenbuch | Englisch
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Homemade Yogurt & Kefir
71 Recipes for Making & Using Probiotic-Rich Ferments
Taschenbuch von Gianaclis Caldwell
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor
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.
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
Details
Erscheinungsjahr: 2020
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781635861099
ISBN-10: 1635861098
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Caldwell, Gianaclis
Hersteller: Storey Publishing
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 227 x 176 x 14 mm
Von/Mit: Gianaclis Caldwell
Erscheinungsdatum: 12.05.2020
Gewicht: 0,546 kg
Artikel-ID: 116838506
Über den Autor
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.
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
Details
Erscheinungsjahr: 2020
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781635861099
ISBN-10: 1635861098
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Caldwell, Gianaclis
Hersteller: Storey Publishing
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 227 x 176 x 14 mm
Von/Mit: Gianaclis Caldwell
Erscheinungsdatum: 12.05.2020
Gewicht: 0,546 kg
Artikel-ID: 116838506
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