Gianaclis Caldwell, an expert on making artisanal cheeses, is the author of Small-Scale Cheese Business, Small-Scale Dairy, Mastering Artisan Cheesemaking, and Mastering Basic Cheesemaking. She is a regular contributor to Fermentation and Culture: The Word on Cheese magazines and teaches and consults across the United States. She lives in Rogue River, Oregon, where she operates her family’s dairy, Pholia Farm.
Caldwell gives thorough, detailed directions, and full-color photographs show both finished products and important steps along the way. This is a practical addition to any cookery collection, especially with the growing trend toward self-sufficiency. -- Booklist, starred review Gianaclis is a fermentation expert and natural teacher. Her deep knowledge paired with beautiful design has produced a book to treasure. -- Janet Fletcher, James Beard Award-winning journalist, and publisher of Planet Cheese This is a great guide to fermenting milk as well as various plant-based milks. Gianaclis Caldwell is experienced and knowledgeable, and presents information clearly, making the processes very approachable. What a wonderful contribution to the growing literature of do-it-yourself fermentation. -- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation Homemade Yogurt & Kefir does a beautiful job of uniting a world of traditional fermented milks with easy-to-follow, delicious recipes for today. In this remarkable work, Caldwell's approach is both practical and fun (yes, there are recipes for libations). This encouraging book provides a thorough understanding of why yogurt, kefir, and their many unique cousins have been, and must continue to be, a source of human nourishment. -- Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto & Other Tasty Ferments