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!

Superspeed readers like me can read 150 - 200+ pages/hour, so yes, I have read the book … and many more today. LOL			
			
I received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  			
			
From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.			

With probiotic-rich foods increasingly recognized as essential to gut health, yoghurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yoghurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. 

Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavouring. Along with foundational recipes, readers will find instructions for creating different styles of yoghurt and kefir as well as other traditional milk ferments from around world, including Icelandic skyr, Asian koumiss, and Finish viili. 

Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yoghurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes readers beyond the expected pairing of yoghurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavour. Along the way, readers will also learn from pioneering yoghurt makers and kefir crafters and discover famous chefs tapping yoghurt’s potential for meals and libations.

I drink a ridiculous amount of kefir and eat so much yoghurt sometimes it is half my grocery basket...I have always wanted to make both of them.  With this book, I can: they took the worries out of it - an interesting history was shown and then clear, concise instructions on how to make it on your own. I will need to buy some equipment but it looks like I will be making some as soon as I can find some kefir grains.  You, too, can make it easily with this book and savour the rewards. 

			
As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "Social Influencer Millennials" on Instagram and Twitter) so let's give it 🥛🥛🥛🥛🥛

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.