Great recipes!
Whether you are only just starting out or have been making your own kefir (or yogurt) for a while, this will give you some ideas.
It's nicely presented with colourful pictures (though my presentation isn't always as good) and you can adapt recipes to fit your tastes or what is avaiable locally.
Overall definitely worth recommending to people who like to try out new making foods themselves.

This book is for those of you who are interested in making your own yogurt and kefir from scratch.
At first you will be introduced to the types of milk that make the best yogurt, goats, sheep, cow’s, goats milk may be used, but the best yogurt is made from water buffaloes milk!
You will also learn about the benefits of using Plant Milk, Soy Milk, Coconut and Almond Milk. The types of Microbial Cultures and fermentation are discussed along with the different types of cultures such as powdered, fresh, heirloom and kefir grains, each one is unique, but the heirloom culture can last for generations!
The tools used for making yogurt and kefir should be made from high quality stainless steel, glass or crockery. Stainless steel, wood and plastic colanders, ladles, spoons sieves, measuring cups and spoons should be used, and the wooden ones should be only dedicated for this activity. Your thermometer may be a basic one, but it must be calibrated at regular intervals to give accurate readings. You will also need PH strips, a colander, cheesecloth, and an ice chest to test ferments, strain cultures and incubate your ferments.
The process of making ferments is thoroughly explained in detail, you will learn to clean your equipment, heat treat the milk, bring the milk to incubation temperature, add the milk to culture, incubate and chill your culture, you can also thicken it after it has been incubated to make Greek yogurt.
You will be shown how to add spices, citrus zests and herbs to your culture in order to make it more flavorful.
The author also gives you the reasons why your ferment could fail.
Proper storage is crucial to keep the yogurt or kefir from spoiling, and you will also learn how to store your starter for future use.
The first recipe for classic yogurt uses milk and yogurt culture - the milk is heated, the culture is added, and it is incubated for 4 hours.
The Russian yogurt is baked or slow cooked for 8 hours, the milk is then cooled, the culture is added in, and it’s cooled for 8 hours, this process gives it a caramely taste.
The Vietnamese version uses sweetened condensed milk and ultra - pasteurized milk, and it also tastes like caramel.
Icelandic Skyr uses rennet in their yogurt, this gives the yogurt a very thick texture.
Kefir is produced by using kefir grains that are soaked in milk, then the mixture sits at room temperature for 12 - 24 hours then refrigerate it. You may also use Kefir culture, this procedure is done by warming milk, adding the culture, and letting it incubate for 12 - 24 hours and then chilling it.
You can even make vegan yogurt using soy milk and tapioca starch culture by heating the ingredients, incubating the mixture for 6 hours and chilling it.
There are also recipes for yogurt and kefir butter, ricotta, creme fraiche, sour cream, mozzarella curd, and even feta!
Enjoy your yogurt and kefir - making journey!

A wonderful book that gave the history of yogurt from several different countries. Directions on making these different yougurts, kefirs and cheeses at home and delicious receipies in which to use them. I was able to try a couple and found them very tasty. A great addition to anyone's library of cookbooks.

The Homemade Yoghurt and Kefir book is a handy book for anyone wanting to try making their own yoghurts, kefir and butters at home.

Part One of the book looks at the history of yoghurt, which is interesting to read and a small table is provided with the different names for yoghurt around the world. the difference between Dairy and Plant milk is explained along with how the components of milk is made up depending on where it comes from. A list of the common milk fermentation bacteria is provided, Latin names and all, what it's primary function is (add flavour, acid, aroma) and it's application. There is a list provided of the tools need to make yoghurt and how to incubate the yoghurt.

Part Two is The Core recipes, which provides different methods from around the world which includes the ability to whip up ten yoghurt, nine Kefir, six plant based and nine butters, creams and cheeses. The steps are well written, the ingredient measurements are provided in imperial terms, the temperatures to heat or incubate are in both Fahrenheit and Celsius.

Part Three provides ideas for how to use the yoghurts you have made in the previous chapter, though I'd probably just eat it plain as it looks so yummy! Again the ingredients are given in imperial measurements and not all the recipes come with a colour photograph to show the end product.

There is a table at the rear of the book that provides metric conversion chart and a quick history of manufactured yoghurt in the 20th and 21st century in the USA. There are resources here too but again they are American based suppliers.

I received this book from Netgalley in return for a honest review.

I am so impressed by Homemade Yogurt & Kefir by Gianaclis Caldwell. It goes in-depth into the history of fermented milks and how we can enjoy them at home. I make kefir at home and was blown away about the new things I could do with my grains and kefir. For example, I could use some kefir to make ricotta or use the grains in half and half and make sour cream! Pretty epic! Great book for anyone diving into yogurt and kefir. I wouldn't recommend for those who are just looking for "fluffy" yogurt recipes like Strawberry swirl yogurt parfait. This book is all about fermenting and what you can do with it! It's awesome.

Have you ever wanted to make your own yogurt? If so, you're in luck! This cookbook is a thorough introduction into the world of milk fermentation for home use. Caldwell begins with a brief history of fermentation and different types of yogurt around the world. Recipes include Icelandic, Indian, Russian, Greek, and more. Plenty of photos and detailed instructions. You'll definitely want to try your hand at yogurt when you're done reading.

Thank you to NetGalley for a copy of this 'How to' book. I had everything in I was hoping for, thank you.

This is a very comprehensive book. It provides very detailed information on everything to do with yogurt.

If you are very serious about yogurt making this book would be useful, it covers the history, equipment, milks and processes involved in making yogurt in very fine detail.

Although I have made yogurt numerous times in the past I personally I felt a little overwhelmed by the book and the sheer amount of information contained in it. Maybe I am just not dedicated enough to it. I'm sure other people will find the detail very useful.

Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.

I just reviewed Homemade Yogurt & Kefir by Gianaclis Caldwell. #HomemadeYogurtKefir #NetGalley

I love this kind of book! It's not just a "cooking book" but it's more like a story book for me. How it is made, the history behind the aliment, with tips and tricks on how to make that particular dish. This book got on additional benefits on consuming yogurt and kefir, how to choose the good milk to produce a healthy yogurt.

This is a fantastic primer of just about everything you'd want to know about how to make homemade fermented dairy and non-dairy yogurt, kefir, cheese and more. The book is beautifully edited and illustrated, with concise instructions and detailed information. Caldwell provides scores of recipes from around the world, profiles of small businesses that make fermented dairy products and much more, with gorgeous photos of many of the recipes. It's filled with a huge variety of recipes for the ferments themselves and ways to use them. I'm looking forward to expanding my fermenting adventures with many of these recipes.

I read a temporary digital ARC of this book for the purpose of review.

What a terrific resource.
I have made my own yogurt at home for awhile now using a really old yogurt making device sold in the seventies. But this book has given me a much broader knowledge of yogurt and Kefir, a kind of yogurt drink,
The author explains the history of yogurt. Recipes from other countries, lists of places to acquire supplies clear cut directions And recipes to use your yogurt in if you don’t want to just eat straight up yogurt.
Also recipes for yogurt making using NUT milks.
Overall, a fantastic book. Well worth buying

I received an arc of this title from NetGalley for an honest review. I always thought that yogurt would be difficult to make especially since some companies can charge so much for it,, but it turns out that it 's not as difficult as i thought. This book walks your through the origins and history of yogurt and provides many recipes.

This us a highly informative cookbook on how to successfully create your own yogurt and other dairy ferments. Fantastic pictures and very detailed instructions this book is a keeper. This had so much more information than I was expecting and I was very pleasantly surprised. I highly recommend this book if you either want to learn how it are looking to improve your technique. Everything you need it right here. I received this book from NetGalley for an honest review.

My country had a long history of milk products, including ferments. I've grown up with yogurt, both in it's regular and drinkable state, sour milk and sour cream as well, they are a staple in Macedonian cuisine. And as of recently my family has started making kefir on the regular. I was curious about the specific of it, and about how to take care of the kefir grains, and this book is really informative about that all. 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 shared the information I learned, testing it these last few days and I can confidently say the kefir we make at home is even better.
This is a great book to reference if you're interested in making your own milk ferments. I recommend it.

Loved the detail and science information provided but not too much for the average reader, a great staple or place to start for those interested in making their own fermented dairy (or dairy alternatives!).

Several years ago I had gotten some kefir grains and made my own milk kefir. It was amazing, but I quit doing it and have been really wanting to learn how to make my own kefir again. This book is an excellent resource!

Part 1 in the book goes into the history of milk and fermenting. In Part 2 you will get the core recipes to make yogurt and kefir. This section includes over 30 core recipes. There is also a section that covers plant milk ferments. There are core recipes for butter, sour cream, ricotta, creme fraiche, feta, mozzarella, farmhouse wheel, and curds that use either yogurt or kefir. The last section, Part 3, has several recipes that use yogurt or kefir.

I can't recommend this book highly enough, as it is very thorough and covers a lot of information! The added bonus at the end is a list of resources to get supplies. I can't wait to start making my own kefir again!

While reading this book, I got an idea about making soy yogurt and almond yogurt. Lets see how they turn out.

So many flavors that can be added to the yogurt - curry spice, turmeric, coffee/tea, herbs.

cheese pen pals

ryazhenka

koumiss

tapioca starch as a starter

Great compilation of all things yogurt. Good pictures to go with.