Wow! What a great resource. I read this book from cover to cover and learned so many valuable tips, tricks, and recipes!

* I received an advanced reader’s copy of this book from NetGalley in exchange for my hones review

I was sent invite to read this book.

I was looking forward to reading how to make as is difficult to buy in stores.

Important body system is our micobiome.
Healthy microbiome is essential for healthy body.
Probiotic means, "for life"
Kefir has been used for medicinal value for hundreds of years.

Many recipes - MANY!

Thank you NetGalley and Storey Publishing for the advance copy of this beautiful book, Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments
by Gianaclis Caldwell.

If you love Yogurt and Yogurt making, you will love this book. If you don’t love Yogurt, you will do so after you read this book and give it a try. But, first, a caveat. I need to start this review by explaining why I rated this book five stars; otherwise, the less scholarly among us might roll their eyes upward, point a finger at me and say – where is your credibility? This book is mostly a treatise on the subject of Yogurt/Kefir making. We can probably agree that anyone can get a degree or diploma (or in my case a few) and still not be scholarly. So, when you see terms like pH, microbiome, fungi, viruses, bacteria, molds, pathogens, antimicropials, proiotic antibiotic, yeasts you might be tempted to bail out quietly (not me, of course, but I have a few years of Yogurt making under my belt). Next, the author traces the history of Yogurt and Kefir making all over the world from early 1900s, and there is sprinkling of sociology and anthropology for good measure. So even if upon graduating from High School, you swore to yourself that you would never read another history or chemistry book as long as you live, don’t quit on this book because, if you do, you will lose out on something great.

So, notwithstanding the above, the author’s message comes across loud and clear:

There are many ways to make Yogurt, but all you really need is a small amount of Yogurt or Kefir, to use for a starter, and milk (albeit with certain reservations that the book will explain).

Everyone knows that Yogurt is healthy and delicious. What everyone does not know is that Yogurt is easy and economical to make on your own. If your kids don’t love it plain, most will love it if you pour into serving size cups, over delicious surprises at the bottom of the cup: fruits, jam, nuts, chocolate bits, or honey to be stirred in or scooped up with each spoonful of Yogurt (Chapter Four). For the more sophisticated palette, herbs and spices can be added during the fermentation process or after. Yogurt smoothies are delicious with sweet ripe bananas, strawberries, peaches, mango (careful, not all fruit goes nicely with Yogurt) – or you can add the mashed fruits to the incubation process.

Also, for the more sophisticated palettes there is a very interesting chapter on infusions (tea-like) which I am excited about and will be trying this week. Also, I’m keen to try the Indian Mishti Doi, Russian Ryazhenka with carmelized milk sugars and the Vietnamese Sữa chua which sounds a little more like a dessert pudding than Yogurt. GC also describes how to make butter and buttermilk – I don’t know about the butter, but I’m sure going to try the buttermilk. I’m super anxious to try the Yogurt ricotta (Chapter Eight – under cheeses). If I succeed, I will add a comment at a later date.

For the grand finale GC treats us to some amazing recipes for Yogurt based Saucy Salads and Condiments: Indian and Ethiopia Raitas, Greek Tzatziki, Baba Ghanoush, Dips and Dressing and Chilled Creamy Soups (YUM).

There are instructions on how to make dry Yogurt for rehydration later. What possible use, you might ask? She mentions that campers might like. GC also explains how you can thicken the Yogurt to a cheese spreading consistency by draining (not to be confused with thickening agents described in Chapter Five). Basically this is how you make Labne. If you try this, don’t be shocked by the fact that milk/Yogurt is mostly water so when making cheese from your Yogurt, the process will separate into the desired cheese product and about 80-90% murky yellowish water byproduct (whey). If you want a creamier more spreadable cheese you can peek and stop the draining when it reaches the desired consistency, otherwise you will end up with a thick cream cheese-like consistency. Add a little salt, olive oil and zaatar and voila, you have Labne. GC explains that you need not toss the whey but you can drink it, make Whey Kefir, compost it in your garden, etc. I generally reserve the whey and use instead of water when making pizza or bagel dough. For those of you who like to make beer, I believe that you can make mead/stout from whey, but I digress….

Chapter Seven provides recipes for Plant Milk (non-dairy) Ferments. There is a chapter on non-dairy ferment that might appeal to vegan. Chapter Eight instructs on cultured butters, cultured creams and Yogurt and Kefir cheeses.

Regarding the equipment necessary to take up this new delicious Yogurt-making hobby, do not be thwarted by the utensils described in the earliest chapters, nor by the lengthy temperature discussions and preparations. It takes GC until Chapter Three, under Tools and Equipment, to let you know that there are any number of appliances that will facilitate the process. She did not mention my favorite, some bread machines like mine (Morphy Richards) have a Yogurt cycle. GC does list something called a Bread Proofing Box but I don’t know what that is – maybe it’s the same. If you use my bread machine the preparation time for plain delicious Yogurt is about 30 seconds. All you need to do is to put in some Yogurt as a starter (you can use some of your own home-made Yogurt or store-bought) and pour in a quart of milk, stir briefly, shut the machine, set the cycle, and walk away. In about eight hours the Yogurt is done. As GC explains, you might have to experiment with the types of milk and Yogurt that you use (over processed milk or Yogurt that has stabilizers and additives will have weaker results). By now I have the right Yogurt starter and the right milk to make a thick creamy Yogurt. When I first got started my Yogurt was tasty but too loose, now when I try to pour the from the glass bottle where I store it in the fridge, I have to shake it vigorously like a ketchup bottle in order to release (and usually have to stick in a knife or spoon to help release from the bottle).

Now, going back to the more scholarly aspects of the book (rolling your eyes again?), there is no need to panic, I will cut to the chase. Just start by making the Yogurt and fooling around with the different ideas GC proposes throughout the book. Once you get the knack, you too can become an expert and connoisseur in very little time, at which point you will probably want to go back and reread the earlier chapters (I have done so twice) for the more scientific aspects of the process because there is much to learn from her treatise. GC gives ideas to experiment with, and to perfect your home-made Yogurt by understanding the chemical process involved and even culturally (no pun intended) with regional and ethnic preferences.

How could someone write so much about fermented milk and make it interesting? Gianaclis Caldwell has found a way. With clear instructions, beautiful photos, and delicious recipes, this book is a must-have for anyone wanting to make their own yogurt, kefir or cheeses. The author provides helpful resource links and addresses in the appendix. I appreciate that she has a dedicated section on non-dairy yogurts and even how to make non-dairy milks. She includes how to use store-bought equipment in addition to equipment-free options. There really is something for everyone who wishes to make their own yogurt or kefir. I made my first batch when we first went into quarantine (before the book) and it was good. Then, this book became available and my second batch was much better. Perfect timing!

Thank you to NetGalley and the publisher for an eARC in exchange for an unbiased review.

A useful guide by a real expert in yogurt products, and how to make them at home. There are recipes and detailed instructions in making different yogurt styles and kefir. This was a very informative book with photos to show the different foods. I will be referring back for some time to perfect the methods and try new foods.

Thanks to NetGalley for the opportunity to read this ahead of publication in exchange for an honest review

I recently just discovered how to make homemade yogurt, it was not that difficult as I thought it should. And when I saw this book, I thought I am going to give it a try because I want to know more about how to make yogurt. Especially the plant-based yogurt.
The book begins about explaining yogurt and how the fermentation works there. Not just that, also explaining the history of yogurt. I received new knowledge about many different kinds of yogurt around the world. And this book will tell you how to make each of them. But I find this rather difficult to make at home because in the recipe it's mentioned to use a specific culture to reach a certain kind of yogurt, sometimes getting that culture is inevitable. Anyway, you can still follow other recipes from this book though which are easier.
The instruction is simple and straightforward. If you are new in yogurt making world this book is a start for you.

This book contains A to Z of yogurt making techniques . You want to make yogurt cookies, boom you have the recipe. Great pictures too.

Homemade Yogurt and Kefir is a a must have for everyone who loves milk based ferments or wants to start making them. I have a kefir culture that has been going now for years and aside from just making kefir smoothies or drinking kefir daily, I haven't been very adventurous with my culture, I love kefir, but just drinking tart, bubbly milk every day isn't always fun. Sometimes, despite knowing it's good for me, I just don't want to drink the kefir because I'm bored with it. For that problem, this is a great book to have. I can have cheeses, smoothies, desserts, all sorts of creations with my kefir. I can have the probiotics and different flavors and applications.

I didn't know the history of Kefir or where it comes from and so learning all about it was actually really great. I also learned about so many different things, types of yogurt, how to change the flavors and how to keep my cultures healthy. I'm encouraged now to try some ferments for yogurt and to try more recipes with my kefir. And maybe even branch out into Kombucha or something. I'm very excited about this book. I hope the author explores other ferments, pickles, and lactofermentation methods.

5 Stars.

An interesting book. We drink kefir daily to help with tummy upsets and it really makes a difference. Having a book that explains the health benefits and more is great. A super selection of recipes and actually really easy to make!

A useful, informative and well written book that explains how to make yogurt.
It's an interesting read and I found a lot of interesting ideas.
Highly recommended.
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine.

This is a gloriously beautiful book with informative sections. I would read this cover to cover, just because it is fun, and then read it again to actually use the recipes. I was delighted to find a box titled "A Bit about Taxonomy." Anyone willing to write a cookbook and talk about history, geography, biology, and taxonomy deserves to be on the shelves in every kitchen and library. The best cookbook I've read this year--I highly recommend it.

A very thorough book on the topic - I thought I knew a good bit about cultured milks, but it turns out I did NOT. Interested readers will enjoy the background information, but it's easily skippable by those looking to go straight for the recipes. Also includes vegan recipes for cultured plant milks, which was a surprise.

Long story short, here I am buying heirloom kefir grains when I was only reading this to evaluate it for the collection.

If you've ever wanted to make yogurt or kefir, this is the book you need! And if you've ever made your own, you know what a treat it is and so much better than store bought. It's a lengthy process, but not difficult and well worth the effort in my opinion. This book gives you some history of yogurt making, as well as detailed instructions on how to make it yourself and also recipes that you can use the finished product in. The recipes, with some wonderful photographs, include dips, soups, salad dressings, smoothies, cocktails, even mousse and crème brulee. I can't wait to try some of these for myself!

This has everything you'd expect from a book on dairy ferments. The author clearly loves the topic and it comes out in the book's colorful, personal approach. That being said, this didn't seem that different/special and personally I am more into veggie ferments. If I am recalling the correct book, there was one recipe on a plant based cheese I really liked. I wish there was more talk about using plant milks.

I haven’t completely finished the book and haven’t had a chance to make any of the yogurt yet. That said this book is informative (have read 50%) and goes into great depth on the origin and each time of yogurt and kefir. Although I haven’t made any of it at this time I’m going to keep this book in mind for when I’m interested in the future.

This book is really informative about yogurt, kefir. It includes detailed instructions on how to get a successful product with a ferment, as well as recipes on how to use those ferments into other dishes. I love that their chapter is devoted to Plant milk and is geared towards vegans, and people with dairy allergies

I hesitated before reading Yoghurt and Kefir as I live in rural France where we have the most wonderful selection of yoghurts and other cultured dairy products in local markets, but because so many of my neighbours make their own kefir drinks I was intrigued to find out more about it. I am so glad I did - this is a superb book!

The first section covers the basic history of milk fermentation and goes on to explain the different products, equipment and fermentation techniques, including storing and maintaining ferments. The basic technique is well illustrated with good photographs. I really enjoyed the section on common milk bacteria, which was very clearly explained, and the detail on natural thickeners used in yoghurts.

The second section details core recipes for various ferments - from warm ferments like yoghurt to room temperature ferments like kefir (a fascinating glimpse into the biodiversity of kefir grains) and plant milk ferments made from soy, coconut and nuts. The recipes include fermented products from all over the world: yoghurts include Indian Dahi, Russian Ryazhenka and Icelandic Skyr while the kefir section includes Finnish Viili and Bulgarian Matsoni, to name but a few. A fantastic resource for understanding the range of these products across the world!

For me the most interesting section was the cultured butters and creams and cheeses. In even the smallest French supermarket the selection of fromage frais, fromage blanc and crème fraiche, is astounding and I enjoyed reading how they are made.

I have to admit that I did not try any of the recipes, but that is not why I read the book - even if you are not going to make your own products this in a fascinating read for anyone who is interested in food and wants to find out more about the process behind cultured milk products they eat.

Too short' but good book! Make your own probiotics at home. Good to try to make your life more natural and healthier. I liked all the basic steps too. It was well written.

This book opens with a detailed history of the first fermenters—how yoghurt derived its name, origin of the word yoghurt, an excerpt on how kefir came to Russia.

The Milk and Microbes section covers diary milk, cow’s milk, goat’s milk, sheep’s milk, water buffalo’a milk and so forth. It includes essay of people who run goat milk products.

The author talks about the components of milk that are critical for successful fermentation. This includes water, lactose, protein, fat and minerals.
The Plant Milks section covers include soy milk, almond milk, coconut milk. For Microbial Cultures- Powdered cultures, Fresh cultures, Heirloom cultures, and Kefir cultures

In the following chapter she recommends tools and equipment for making yogurt, such as Pots and vessels, utensils (spoons, ladles, sieves, colanders, measuring cups) thermometer, and draining tools.
She also recommends incubation options that can provide a suitable temperature for cultivating microbes. Examples are Ice chest, Warm Oven, Sous Vide, Multicooker

For the Dairy Fermentation Techniques, the author list four basic steps in Dairy fermentation: heating, culturing, incubating, and chilling. The author guides you on how to make dairy ferments and suggests some basic steps including cleaning your equipment, heat-treating the milk and so forth.

There are step-by-step instructions on how to make dairy ferments accompanied by photos. The reader will also learn how to make infusions such as Coffee or Tea, Lemongrass, Chai Spice Blend, and Herb-Infused Honey. You will learn how to store ferments.

Part Two of this book covers recipes such as Classic Yoghurt, Gianaclis’s Family Recipe, Dahi, Ryazhenka, and so forth.
Succeeding chapters are devoted to Kefir and Heirloom cultures.

Another chapter is devoted to Plant milk and is geared towards vegans, and people with dairy allergies. But the author invites the reader to experiment and shows them how to make their own plant mills. . Recipes in this chapter include Soyghurt, Coconut Milk Mock Kefir, Coconut Milk Viili.

In Part Three, the recipes in this section include salads and sauces such as Classic Indian Cucumber Raita, Ethiopian-Inspired Eggplant Raita, Savory and Sweet Tropical Raita. Soups include Cool Corn Chowder, Persian Fusion Yoghurt Soup, and Gazpacho Blanco.
The reader will also find yoghurt-based beverages such as Whey Berry ‘n’ Ginger Punch, Lassi, Doogh, and Berry Good Smoothie.
The book offers Sweets and Treats such as French Custard-Style Frozen Yoghurt, Simplest Frozen Yoghurt, Yoghurt-Cheese Pie, Easy Yoghurt Crème Brûlée.

The book concludes with resources to guide the reader on how to make their homemade yoghurt and kefir. Highly recommend.

Thank you to the author, NetGalley, and the publisher for a copy of this book in exchange for an honest review.

This is a very comprehensive book that covers the history of yogurt and kefir as well as lots of detail about the different ingredients that may be used in the process. It talks about the science which helps to understand why things are done in a certain way.

There are sections telling of personal stories of people who've set up small businesses as they are passionate about yogurt and kefir, I really enjoyed reading about these people and would like to know more.

I haven't tried any of the recipes yet but about the last third of the book is recipes using yogurt and derivatives. There is also a section on making cheese which I am very much looking forward to trying out. I don't think you'll find such a comprehensive book as this. It looks lovely on my iPad and laptop (not so good on the Kindle) but I think would be stunning in paper version. The photography and format are lovely,

With thanks to NetGalley and Storey Publishing for a free copy of this book in exchange for an honest review.