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Index
Halftitle Page
Title Page
Copyright Page
Contents
Preface
The Magic of Fermented Milk
Part One: History, Tools, and Techniques of Milk Fermentation
Chapter One: In the Beginning, There Was Milk
Chapter Two: All about Milk and Microbes
Chapter Three: Tools and Equipment
Chapter Four: Dairy Fermentation Techniques
Part Two: Core Recipes: Yogurt, Kefir, Heirloom, and Plant Milk Ferments
Chapter Five: Warm Dairy Ferments: Yogurt and Kin
Chapter Six: Room–Temperature Dairy Ferments: Kefir and Kin and Heirloom Yogurts
Chapter Seven: Plant Milk Ferments
Chapter Eight: Cultured Butters, Cultured Creams, and Yogurt and Kefir Cheeses
Part Three: Dishes, Drinks, and Delights
Saucy Salads and Condiments
Chilled and Creamy Soups
Beverages and Libations
Sweets and Treats
Yogurt through the Ages
Acknowledgments
References
Resources
Metric Conversion Chart
Index
Fill Out Your Fermentation Library with More Books from Storey
Recipes List
Share Your Experience!
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