Product Overview
Author: Caldwell, Gianaclis
Paperback: 224 pages
Publisher: Storey
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.
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