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The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers— those who work only with the milk of their own animals. Today, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. In The Farmstead Creamery Advisor– retitled and reissued in 2014 as The Small-Scale Chees Business *–respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and the cheese plate. It takes readers far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. This book is an essential read for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor appeals to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home-dairy practices and facilities.
*A special note for the eBook edition of The Farmstead Creamery Advisor : this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.
*A special note for the eBook edition of The Farmstead Creamery Advisor : this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.
256 pages, Paperback
First published January 1, 2010
62 people are currently reading
119 people want to read
About the author
Gianaclis Caldwell
9 books39 followersGianaclis (gee-on-a-klees) is an award winning nonfiction author who's debut novel THE BINDING received a Kirkus Reviews "Our Verdict: Get it" accolade.
Raised in the wilds of Oregon playing in the woods and failing at picking string beans. In her spare time she guides other old ladies in plies, ronde jambes, and the occasional pirouette.
Raised in the wilds of Oregon playing in the woods and failing at picking string beans. In her spare time she guides other old ladies in plies, ronde jambes, and the occasional pirouette.
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Displaying 1 - 30 of 35 reviews
October 22, 2019
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.
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.
November 4, 2019
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.
I read a temporary digital ARC of this book for the purpose of review.
April 5, 2020
Thank you NetGalley and Storey Publishing for the advance copy of this beautiful book, Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments
by Gianaclis Caldwell.
If you love Yogurt and Yogurt making, you will love this book. If you don’t love Yogurt, you will do so after you read this book and give it a try. But, first, a caveat. I need to start this review by explaining why I rated this book five stars; otherwise, the less scholarly among us might roll their eyes upward, point a finger at me and say – where is your credibility? This book is mostly a treatise on the subject of Yogurt/Kefir making. We can probably agree that anyone can get a degree or diploma (or in my case a few) and still not be scholarly. So, when you see terms like pH, microbiome, fungi, viruses, bacteria, molds, pathogens, antimicropials, proiotic antibiotic, yeasts you might be tempted to bail out quietly (not me, of course, but I have a few years of Yogurt making under my belt). Next, the author traces the history of Yogurt and Kefir making all over the world from early 1900s, and there is sprinkling of sociology and anthropology for good measure. So even if upon graduating from High School, you swore to yourself that you would never read another history or chemistry book as long as you live, don’t quit on this book because, if you do, you will lose out on something great.
So, notwithstanding the above, the author’s message comes across loud and clear:
There are many ways to make Yogurt, but all you really need is a small amount of Yogurt or Kefir, to use for a starter, and milk (albeit with certain reservations that the book will explain).
Everyone knows that Yogurt is healthy and delicious. What everyone does not know is that Yogurt is easy and economical to make on your own. If your kids don’t love it plain, most will love it if you pour into serving size cups, over delicious surprises at the bottom of the cup: fruits, jam, nuts, chocolate bits, or honey to be stirred in or scooped up with each spoonful of Yogurt (Chapter Four). For the more sophisticated palette, herbs and spices can be added during the fermentation process or after. Yogurt smoothies are delicious with sweet ripe bananas, strawberries, peaches, mango (careful, not all fruit goes nicely with Yogurt) – or you can add the mashed fruits to the incubation process.
Also, for the more sophisticated palettes there is a very interesting chapter on infusions (tea-like) which I am excited about and will be trying this week. Also, I’m keen to try the Indian Mishti Doi, Russian Ryazhenka with carmelized milk sugars and the Vietnamese Sữa chua which sounds a little more like a dessert pudding than Yogurt. GC also describes how to make butter and buttermilk – I don’t know about the butter, but I’m sure going to try the buttermilk. I’m super anxious to try the Yogurt ricotta (Chapter Eight – under cheeses). If I succeed, I will add a comment at a later date.
For the grand finale GC treats us to some amazing recipes for Yogurt based Saucy Salads and Condiments: Indian and Ethiopia Raitas, Greek Tzatziki, Baba Ghanoush, Dips and Dressing and Chilled Creamy Soups (YUM).
There are instructions on how to make dry Yogurt for rehydration later. What possible use, you might ask? She mentions that campers might like. GC also explains how you can thicken the Yogurt to a cheese spreading consistency by draining (not to be confused with thickening agents described in Chapter Five). Basically this is how you make Labne. If you try this, don’t be shocked by the fact that milk/Yogurt is mostly water so when making cheese from your Yogurt, the process will separate into the desired cheese product and about 80-90% murky yellowish water byproduct (whey). If you want a creamier more spreadable cheese you can peek and stop the draining when it reaches the desired consistency, otherwise you will end up with a thick cream cheese-like consistency. Add a little salt, olive oil and zaatar and voila, you have Labne. GC explains that you need not toss the whey but you can drink it, make Whey Kefir, compost it in your garden, etc. I generally reserve the whey and use instead of water when making pizza or bagel dough. For those of you who like to make beer, I believe that you can make mead/stout from whey, but I digress….
Chapter Seven provides recipes for Plant Milk (non-dairy) Ferments. There is a chapter on non-dairy ferment that might appeal to vegan. Chapter Eight instructs on cultured butters, cultured creams and Yogurt and Kefir cheeses.
Regarding the equipment necessary to take up this new delicious Yogurt-making hobby, do not be thwarted by the utensils described in the earliest chapters, nor by the lengthy temperature discussions and preparations. It takes GC until Chapter Three, under Tools and Equipment, to let you know that there are any number of appliances that will facilitate the process. She did not mention my favorite, some bread machines like mine (Morphy Richards) have a Yogurt cycle. GC does list something called a Bread Proofing Box but I don’t know what that is – maybe it’s the same. If you use my bread machine the preparation time for plain delicious Yogurt is about 30 seconds. All you need to do is to put in some Yogurt as a starter (you can use some of your own home-made Yogurt or store-bought) and pour in a quart of milk, stir briefly, shut the machine, set the cycle, and walk away. In about eight hours the Yogurt is done. As GC explains, you might have to experiment with the types of milk and Yogurt that you use (over processed milk or Yogurt that has stabilizers and additives will have weaker results). By now I have the right Yogurt starter and the right milk to make a thick creamy Yogurt. When I first got started my Yogurt was tasty but too loose, now when I try to pour the from the glass bottle where I store it in the fridge, I have to shake it vigorously like a ketchup bottle in order to release (and usually have to stick in a knife or spoon to help release from the bottle).
Now, going back to the more scholarly aspects of the book (rolling your eyes again?), there is no need to panic, I will cut to the chase. Just start by making the Yogurt and fooling around with the different ideas GC proposes throughout the book. Once you get the knack, you too can become an expert and connoisseur in very little time, at which point you will probably want to go back and reread the earlier chapters (I have done so twice) for the more scientific aspects of the process because there is much to learn from her treatise. GC gives ideas to experiment with, and to perfect your home-made Yogurt by understanding the chemical process involved and even culturally (no pun intended) with regional and ethnic preferences.
by Gianaclis Caldwell.
If you love Yogurt and Yogurt making, you will love this book. If you don’t love Yogurt, you will do so after you read this book and give it a try. But, first, a caveat. I need to start this review by explaining why I rated this book five stars; otherwise, the less scholarly among us might roll their eyes upward, point a finger at me and say – where is your credibility? This book is mostly a treatise on the subject of Yogurt/Kefir making. We can probably agree that anyone can get a degree or diploma (or in my case a few) and still not be scholarly. So, when you see terms like pH, microbiome, fungi, viruses, bacteria, molds, pathogens, antimicropials, proiotic antibiotic, yeasts you might be tempted to bail out quietly (not me, of course, but I have a few years of Yogurt making under my belt). Next, the author traces the history of Yogurt and Kefir making all over the world from early 1900s, and there is sprinkling of sociology and anthropology for good measure. So even if upon graduating from High School, you swore to yourself that you would never read another history or chemistry book as long as you live, don’t quit on this book because, if you do, you will lose out on something great.
So, notwithstanding the above, the author’s message comes across loud and clear:
There are many ways to make Yogurt, but all you really need is a small amount of Yogurt or Kefir, to use for a starter, and milk (albeit with certain reservations that the book will explain).
Everyone knows that Yogurt is healthy and delicious. What everyone does not know is that Yogurt is easy and economical to make on your own. If your kids don’t love it plain, most will love it if you pour into serving size cups, over delicious surprises at the bottom of the cup: fruits, jam, nuts, chocolate bits, or honey to be stirred in or scooped up with each spoonful of Yogurt (Chapter Four). For the more sophisticated palette, herbs and spices can be added during the fermentation process or after. Yogurt smoothies are delicious with sweet ripe bananas, strawberries, peaches, mango (careful, not all fruit goes nicely with Yogurt) – or you can add the mashed fruits to the incubation process.
Also, for the more sophisticated palettes there is a very interesting chapter on infusions (tea-like) which I am excited about and will be trying this week. Also, I’m keen to try the Indian Mishti Doi, Russian Ryazhenka with carmelized milk sugars and the Vietnamese Sữa chua which sounds a little more like a dessert pudding than Yogurt. GC also describes how to make butter and buttermilk – I don’t know about the butter, but I’m sure going to try the buttermilk. I’m super anxious to try the Yogurt ricotta (Chapter Eight – under cheeses). If I succeed, I will add a comment at a later date.
For the grand finale GC treats us to some amazing recipes for Yogurt based Saucy Salads and Condiments: Indian and Ethiopia Raitas, Greek Tzatziki, Baba Ghanoush, Dips and Dressing and Chilled Creamy Soups (YUM).
There are instructions on how to make dry Yogurt for rehydration later. What possible use, you might ask? She mentions that campers might like. GC also explains how you can thicken the Yogurt to a cheese spreading consistency by draining (not to be confused with thickening agents described in Chapter Five). Basically this is how you make Labne. If you try this, don’t be shocked by the fact that milk/Yogurt is mostly water so when making cheese from your Yogurt, the process will separate into the desired cheese product and about 80-90% murky yellowish water byproduct (whey). If you want a creamier more spreadable cheese you can peek and stop the draining when it reaches the desired consistency, otherwise you will end up with a thick cream cheese-like consistency. Add a little salt, olive oil and zaatar and voila, you have Labne. GC explains that you need not toss the whey but you can drink it, make Whey Kefir, compost it in your garden, etc. I generally reserve the whey and use instead of water when making pizza or bagel dough. For those of you who like to make beer, I believe that you can make mead/stout from whey, but I digress….
Chapter Seven provides recipes for Plant Milk (non-dairy) Ferments. There is a chapter on non-dairy ferment that might appeal to vegan. Chapter Eight instructs on cultured butters, cultured creams and Yogurt and Kefir cheeses.
Regarding the equipment necessary to take up this new delicious Yogurt-making hobby, do not be thwarted by the utensils described in the earliest chapters, nor by the lengthy temperature discussions and preparations. It takes GC until Chapter Three, under Tools and Equipment, to let you know that there are any number of appliances that will facilitate the process. She did not mention my favorite, some bread machines like mine (Morphy Richards) have a Yogurt cycle. GC does list something called a Bread Proofing Box but I don’t know what that is – maybe it’s the same. If you use my bread machine the preparation time for plain delicious Yogurt is about 30 seconds. All you need to do is to put in some Yogurt as a starter (you can use some of your own home-made Yogurt or store-bought) and pour in a quart of milk, stir briefly, shut the machine, set the cycle, and walk away. In about eight hours the Yogurt is done. As GC explains, you might have to experiment with the types of milk and Yogurt that you use (over processed milk or Yogurt that has stabilizers and additives will have weaker results). By now I have the right Yogurt starter and the right milk to make a thick creamy Yogurt. When I first got started my Yogurt was tasty but too loose, now when I try to pour the from the glass bottle where I store it in the fridge, I have to shake it vigorously like a ketchup bottle in order to release (and usually have to stick in a knife or spoon to help release from the bottle).
Now, going back to the more scholarly aspects of the book (rolling your eyes again?), there is no need to panic, I will cut to the chase. Just start by making the Yogurt and fooling around with the different ideas GC proposes throughout the book. Once you get the knack, you too can become an expert and connoisseur in very little time, at which point you will probably want to go back and reread the earlier chapters (I have done so twice) for the more scientific aspects of the process because there is much to learn from her treatise. GC gives ideas to experiment with, and to perfect your home-made Yogurt by understanding the chemical process involved and even culturally (no pun intended) with regional and ethnic preferences.
December 11, 2019
This book opens with a detailed history of the first fermenters—how yoghurt derived its name, origin of the word yoghurt, an excerpt on how kefir came to Russia.
The Milk and Microbes section covers diary milk, cow’s milk, goat’s milk, sheep’s milk, water buffalo’a milk and so forth. It includes essay of people who run goat milk products.
The author talks about the components of milk that are critical for successful fermentation. This includes water, lactose, protein, fat and minerals.
The Plant Milks section covers include soy milk, almond milk, coconut milk. For Microbial Cultures- Powdered cultures, Fresh cultures, Heirloom cultures, and Kefir cultures
In the following chapter she recommends tools and equipment for making yogurt, such as Pots and vessels, utensils (spoons, ladles, sieves, colanders, measuring cups) thermometer, and draining tools.
She also recommends incubation options that can provide a suitable temperature for cultivating microbes. Examples are Ice chest, Warm Oven, Sous Vide, Multicooker
For the Dairy Fermentation Techniques, the author list four basic steps in Dairy fermentation: heating, culturing, incubating, and chilling. The author guides you on how to make dairy ferments and suggests some basic steps including cleaning your equipment, heat-treating the milk and so forth.
There are step-by-step instructions on how to make dairy ferments accompanied by photos. The reader will also learn how to make infusions such as Coffee or Tea, Lemongrass, Chai Spice Blend, and Herb-Infused Honey. You will learn how to store ferments.
Part Two of this book covers recipes such as Classic Yoghurt, Gianaclis’s Family Recipe, Dahi, Ryazhenka, and so forth.
Succeeding chapters are devoted to Kefir and Heirloom cultures.
Another chapter is devoted to Plant milk and is geared towards vegans, and people with dairy allergies. But the author invites the reader to experiment and shows them how to make their own plant mills. . Recipes in this chapter include Soyghurt, Coconut Milk Mock Kefir, Coconut Milk Viili.
In Part Three, the recipes in this section include salads and sauces such as Classic Indian Cucumber Raita, Ethiopian-Inspired Eggplant Raita, Savory and Sweet Tropical Raita. Soups include Cool Corn Chowder, Persian Fusion Yoghurt Soup, and Gazpacho Blanco.
The reader will also find yoghurt-based beverages such as Whey Berry ‘n’ Ginger Punch, Lassi, Doogh, and Berry Good Smoothie.
The book offers Sweets and Treats such as French Custard-Style Frozen Yoghurt, Simplest Frozen Yoghurt, Yoghurt-Cheese Pie, Easy Yoghurt Crème Brûlée.
The book concludes with resources to guide the reader on how to make their homemade yoghurt and kefir. Highly recommend.
Thank you to the author, NetGalley, and the publisher for a copy of this book in exchange for an honest review.
The Milk and Microbes section covers diary milk, cow’s milk, goat’s milk, sheep’s milk, water buffalo’a milk and so forth. It includes essay of people who run goat milk products.
The author talks about the components of milk that are critical for successful fermentation. This includes water, lactose, protein, fat and minerals.
The Plant Milks section covers include soy milk, almond milk, coconut milk. For Microbial Cultures- Powdered cultures, Fresh cultures, Heirloom cultures, and Kefir cultures
In the following chapter she recommends tools and equipment for making yogurt, such as Pots and vessels, utensils (spoons, ladles, sieves, colanders, measuring cups) thermometer, and draining tools.
She also recommends incubation options that can provide a suitable temperature for cultivating microbes. Examples are Ice chest, Warm Oven, Sous Vide, Multicooker
For the Dairy Fermentation Techniques, the author list four basic steps in Dairy fermentation: heating, culturing, incubating, and chilling. The author guides you on how to make dairy ferments and suggests some basic steps including cleaning your equipment, heat-treating the milk and so forth.
There are step-by-step instructions on how to make dairy ferments accompanied by photos. The reader will also learn how to make infusions such as Coffee or Tea, Lemongrass, Chai Spice Blend, and Herb-Infused Honey. You will learn how to store ferments.
Part Two of this book covers recipes such as Classic Yoghurt, Gianaclis’s Family Recipe, Dahi, Ryazhenka, and so forth.
Succeeding chapters are devoted to Kefir and Heirloom cultures.
Another chapter is devoted to Plant milk and is geared towards vegans, and people with dairy allergies. But the author invites the reader to experiment and shows them how to make their own plant mills. . Recipes in this chapter include Soyghurt, Coconut Milk Mock Kefir, Coconut Milk Viili.
In Part Three, the recipes in this section include salads and sauces such as Classic Indian Cucumber Raita, Ethiopian-Inspired Eggplant Raita, Savory and Sweet Tropical Raita. Soups include Cool Corn Chowder, Persian Fusion Yoghurt Soup, and Gazpacho Blanco.
The reader will also find yoghurt-based beverages such as Whey Berry ‘n’ Ginger Punch, Lassi, Doogh, and Berry Good Smoothie.
The book offers Sweets and Treats such as French Custard-Style Frozen Yoghurt, Simplest Frozen Yoghurt, Yoghurt-Cheese Pie, Easy Yoghurt Crème Brûlée.
The book concludes with resources to guide the reader on how to make their homemade yoghurt and kefir. Highly recommend.
Thank you to the author, NetGalley, and the publisher for a copy of this book in exchange for an honest review.
March 30, 2020
How could someone write so much about fermented milk and make it interesting? Gianaclis Caldwell has found a way. With clear instructions, beautiful photos, and delicious recipes, this book is a must-have for anyone wanting to make their own yogurt, kefir or cheeses. The author provides helpful resource links and addresses in the appendix. I appreciate that she has a dedicated section on non-dairy yogurts and even how to make non-dairy milks. She includes how to use store-bought equipment in addition to equipment-free options. There really is something for everyone who wishes to make their own yogurt or kefir. I made my first batch when we first went into quarantine (before the book) and it was good. Then, this book became available and my second batch was much better. Perfect timing!
Thank you to NetGalley and the publisher for an eARC in exchange for an unbiased review.
Thank you to NetGalley and the publisher for an eARC in exchange for an unbiased review.
January 27, 2020
I received this book, for free, in exchange for an honest review.
This has everything you'd expect from a book on dairy ferments. The author clearly loves the topic and it comes out in the book's colorful, personal approach. That being said, this didn't seem that different/special and personally I am more into veggie ferments. If I am recalling the correct book, there was one recipe on a plant based cheese I really liked. I wish there was more talk about using plant milks.
This has everything you'd expect from a book on dairy ferments. The author clearly loves the topic and it comes out in the book's colorful, personal approach. That being said, this didn't seem that different/special and personally I am more into veggie ferments. If I am recalling the correct book, there was one recipe on a plant based cheese I really liked. I wish there was more talk about using plant milks.
March 7, 2020
This book contains A to Z of yogurt making techniques . You want to make yogurt cookies, boom you have the recipe. Great pictures too.
I received an e - ARC fromm the publisher via netgalley in exchange for an honest review
I received an e - ARC fromm the publisher via netgalley in exchange for an honest review
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March 30, 2024This nice little book is just over 200 pages long but packs so much good information in those pages! From the lovely cover, to the very last page, you will learn all there is to know about making your own healthy yogurt and kefir. You will also get 70 recipes to put your yogurt to good use. The lovely pictures continues throughout the book which I really appreciated. Sure you might be able to find the yogurt making process online but why not buy this nice reference book to keep at your fingertips when needed?
May 9, 2020
Originally published on my blog: Nonstop Reader.
Homemade Yogurt & Kefir is an information dense and well presented tutorial/cookbook by Gianaclis Caldwell. Due out 12th May from Storey Publishing, it's 224 pages and will be available in paperback and ebook formats.
Storey is well known for producing practical, sensible, well illustrated books aimed at helping smallholders and gardeners get the best out of their lives. Many of their books and leaflets have found a permanent place in my library and I turn to them often for inspiration and advice. This is a really well written collection of precise and accessible tutorials with lots (LOTS) of recipes for turning milk (including plant milks) into fermented probiotic rich foods.
This is a beautifully presented book, well written and photographed. The recipes are appetizing and (mostly) made with easily sourced ingredients. The introduction covers the history and a little scientifically accurate and layman accessible explanation of the fermentation process and probiotics. The equipment chapter also gives a good overview on equipment and supplies which will make life a lot easier.
The second part contains the core recipes for basic yogurt and kefir, along with variations. There are both warm and room temperature ferments as well as some recipes for butters and yogurt/kefir cheeses.
The rest of the book is given over to recipes for using and expanding the basic fermented products into drinks, sauces, soups, and treats. The recipes are drawn from world and fusion cuisine and there's a huge array of possibilities. We're still working our way through the recipes, picking and choosing, and have enjoyed every one we've tried.
The recipes have their ingredients listed bullet style in a sidebar. The headers include a description and introduction. Special notes such as vegan friendly are listed in the introduction. Measurements are given in US standard only (there is a metric conversion chart at the end of the book). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store (some items will need a specialist co-op or world-food/specialist grocery). Nutritional information is not included. Cook's notes and variations for each recipe are also included in a footer at the end.The recipes all fit on a single page (which is super convenient for reading from a tablet when your hands are full). The book also includes a recipe list and index as well as references and a suppliers list (slanted toward North American readers, but readers located elsewhere will have no trouble locating supplies online). The list of websites for further reading provides some really good links to valuable information.
Well written, very well presented, full of tasty beautifully presented and healthy yogurt (and kefir).
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Homemade Yogurt & Kefir is an information dense and well presented tutorial/cookbook by Gianaclis Caldwell. Due out 12th May from Storey Publishing, it's 224 pages and will be available in paperback and ebook formats.
Storey is well known for producing practical, sensible, well illustrated books aimed at helping smallholders and gardeners get the best out of their lives. Many of their books and leaflets have found a permanent place in my library and I turn to them often for inspiration and advice. This is a really well written collection of precise and accessible tutorials with lots (LOTS) of recipes for turning milk (including plant milks) into fermented probiotic rich foods.
This is a beautifully presented book, well written and photographed. The recipes are appetizing and (mostly) made with easily sourced ingredients. The introduction covers the history and a little scientifically accurate and layman accessible explanation of the fermentation process and probiotics. The equipment chapter also gives a good overview on equipment and supplies which will make life a lot easier.
The second part contains the core recipes for basic yogurt and kefir, along with variations. There are both warm and room temperature ferments as well as some recipes for butters and yogurt/kefir cheeses.
The rest of the book is given over to recipes for using and expanding the basic fermented products into drinks, sauces, soups, and treats. The recipes are drawn from world and fusion cuisine and there's a huge array of possibilities. We're still working our way through the recipes, picking and choosing, and have enjoyed every one we've tried.
The recipes have their ingredients listed bullet style in a sidebar. The headers include a description and introduction. Special notes such as vegan friendly are listed in the introduction. Measurements are given in US standard only (there is a metric conversion chart at the end of the book). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store (some items will need a specialist co-op or world-food/specialist grocery). Nutritional information is not included. Cook's notes and variations for each recipe are also included in a footer at the end.The recipes all fit on a single page (which is super convenient for reading from a tablet when your hands are full). The book also includes a recipe list and index as well as references and a suppliers list (slanted toward North American readers, but readers located elsewhere will have no trouble locating supplies online). The list of websites for further reading provides some really good links to valuable information.
Well written, very well presented, full of tasty beautifully presented and healthy yogurt (and kefir).
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
July 8, 2020
This book is a fantastic source for all sorts of dairy ferments. It provides recipes for different varieties of yogurt, kefir, cultured dairy such as crème fraîche, and how to make dishes with them -- it even features recipes for several varieties of cheese. Gianaclis Caldwell provides clear and beginner-friendly explanations on how to complete each recipe while also offering information on history, technique, and scientific aspects of the process for further depth.
I initially checked this book out as a digital loan from my library, curious about how yogurt, kefir, and cheese are made. After reading a few chapters, I knew that this book was something special that I would return to time and time again, so I promptly bought a copy.
I was really impressed by the broad range of recipes. Instead of covering just one type of yogurt recipe and then a variety of flavoring and foods to make with it, this book covers how to make most of the products that can be made by fermenting milk.
In addition to the range, I was excited by the options the author provides for making each recipe -- many of the recipes can be made either using yogurt or kefir. This makes sense to me in a way that reminds me of sourdough baking: You can find a culture that you really enjoy/that works well for you (such as a yogurt culture or kefir grains) and then make the recipes you are interested in with that, rather than having to do both or write off half the book if you only make one or the other.
Another example of how the author gives you options is in how to incubate the yogurt. It can be deterring to feel like you have to buy a bunch of specific products when diving into a new hobby. That was a fear I had with yogurt -- I didn't want to have to buy some sort of machine to incubate my yogurt if I wasn't even sure it was a hobby I would like. Gianaclis describes a variety of methods for incubating yogurt in enough detail that you are likely to be able to find a way to make yogurt with what you already own.
The book also has great scaffolding to more advanced concepts. When I first picked up the book, it was yogurt or kefir I thought I might make, but Gianaclis has ordered the chapters in a way that makes it feel reasonable to go from simple yogurts and kefirs to cheese. By introducing rennet into the mix, you find you have gone from cultured milks to fresh cheeses... something I would not have considered trying my hand at before this book, but now I look forward to making chevré and wonder if the author's books on cheesemaking might be in my future.
I initially checked this book out as a digital loan from my library, curious about how yogurt, kefir, and cheese are made. After reading a few chapters, I knew that this book was something special that I would return to time and time again, so I promptly bought a copy.
I was really impressed by the broad range of recipes. Instead of covering just one type of yogurt recipe and then a variety of flavoring and foods to make with it, this book covers how to make most of the products that can be made by fermenting milk.
In addition to the range, I was excited by the options the author provides for making each recipe -- many of the recipes can be made either using yogurt or kefir. This makes sense to me in a way that reminds me of sourdough baking: You can find a culture that you really enjoy/that works well for you (such as a yogurt culture or kefir grains) and then make the recipes you are interested in with that, rather than having to do both or write off half the book if you only make one or the other.
Another example of how the author gives you options is in how to incubate the yogurt. It can be deterring to feel like you have to buy a bunch of specific products when diving into a new hobby. That was a fear I had with yogurt -- I didn't want to have to buy some sort of machine to incubate my yogurt if I wasn't even sure it was a hobby I would like. Gianaclis describes a variety of methods for incubating yogurt in enough detail that you are likely to be able to find a way to make yogurt with what you already own.
The book also has great scaffolding to more advanced concepts. When I first picked up the book, it was yogurt or kefir I thought I might make, but Gianaclis has ordered the chapters in a way that makes it feel reasonable to go from simple yogurts and kefirs to cheese. By introducing rennet into the mix, you find you have gone from cultured milks to fresh cheeses... something I would not have considered trying my hand at before this book, but now I look forward to making chevré and wonder if the author's books on cheesemaking might be in my future.
May 24, 2020
I received this book for free for an honest review.
When I received this book I read about 50% of it before setting the book aside. My original review was: I haven’t completely finished the book and haven’t had a chance to make any of the yogurt yet. That said this book is informative (have read 50%) and goes into great depth on the origin and each time of yogurt and kefir. Although I haven’t made any of it at this time I’m going to keep this book in mind for when I’m interested in the future.
Since I had to wait to review the book on GoodReads, as it wasn't published yet, I've gone on to make my own yogurt. I had forgotten I read the book after closing it but I'm sure it was sitting on my conscious and I later looked up how to make yogurt myself. I followed a simple blog post that made it seem really easy and have since gone online to buy a yogurt culture so I can make it whenever I want instead of depending on having yogurt in the fridge to use as my culture. That said I feel like having read this book put the idea in my head and caused me to start making my yogurt. When I was reminded of this book I paged through the first half of the book again. It's in depth which is awesome if you want to go deeper into yogurt making than a simple blog post can provide. I love the idea of how they flavor yogurt and would love to delve further on that. That said I can't review the recipes themselves as I haven't tried them yet. Looking over their basic recipe I realize they call for an eighth cup of plain yogurt for a half gallon of milk (also has an amount for powdered yogurt culture) while I used a half cup of plain yogurt. Other than that it looks like the perfect in depth book especially if you've made yogurt yourself once or twice and are ready to experiment with other tries.
For me, in case you're wondering, I heat my milk on the stove in a Le Creuset pot that can go in the oven. After it cools, on the table or in the sink in cold water, I add the tempered plain yogurt, put the lid on, wrap it up in a towel, and put it in a preheated (and just turned off) 200 F oven. I've made it three times keeping it in the oven 6 hours, 8 hours, and, this last time using flavored greek yogurt, overnight. I had the pot ahead of time along with a thermometer on a cord so haven't had to buy anything extra though I love how, using this book, I can use sections to branch out.
When I received this book I read about 50% of it before setting the book aside. My original review was: I haven’t completely finished the book and haven’t had a chance to make any of the yogurt yet. That said this book is informative (have read 50%) and goes into great depth on the origin and each time of yogurt and kefir. Although I haven’t made any of it at this time I’m going to keep this book in mind for when I’m interested in the future.
Since I had to wait to review the book on GoodReads, as it wasn't published yet, I've gone on to make my own yogurt. I had forgotten I read the book after closing it but I'm sure it was sitting on my conscious and I later looked up how to make yogurt myself. I followed a simple blog post that made it seem really easy and have since gone online to buy a yogurt culture so I can make it whenever I want instead of depending on having yogurt in the fridge to use as my culture. That said I feel like having read this book put the idea in my head and caused me to start making my yogurt. When I was reminded of this book I paged through the first half of the book again. It's in depth which is awesome if you want to go deeper into yogurt making than a simple blog post can provide. I love the idea of how they flavor yogurt and would love to delve further on that. That said I can't review the recipes themselves as I haven't tried them yet. Looking over their basic recipe I realize they call for an eighth cup of plain yogurt for a half gallon of milk (also has an amount for powdered yogurt culture) while I used a half cup of plain yogurt. Other than that it looks like the perfect in depth book especially if you've made yogurt yourself once or twice and are ready to experiment with other tries.
For me, in case you're wondering, I heat my milk on the stove in a Le Creuset pot that can go in the oven. After it cools, on the table or in the sink in cold water, I add the tempered plain yogurt, put the lid on, wrap it up in a towel, and put it in a preheated (and just turned off) 200 F oven. I've made it three times keeping it in the oven 6 hours, 8 hours, and, this last time using flavored greek yogurt, overnight. I had the pot ahead of time along with a thermometer on a cord so haven't had to buy anything extra though I love how, using this book, I can use sections to branch out.
November 22, 2019
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.
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.
April 18, 2020
Well this is a book I will keep at the forefront for a long time. First of all, I do not like kefir at all, not at all, so I will not comment on the kefir part of this book but the author does write extensively about kefir and has MANY recipes to try. Now that that's out of the way let's talk about my favorite, yoghurt. I do love yoghurt. The author writes all about how to make yoghurt. First clean your equipment. I like that. I will drag out my yoghurt maker and clean it! Then she talks about the different temperatures of the milk and spores. Maybe I didn't pay good attention to that which is why I will keep the book close. Then the good stuff. How to make stuff and what to put in it like fruit, honey, citrus peel and curry. Curry? This author had many, many different things to add to yoghurt to wake it up and me too to make my breakfast and lunch more interesting. The author also had recipes for different countries yoghurt like Scandinavian, Russian, Vietnamese, Bulgarian, etc. There were also recipes for yoghurt butter and cheeses. Also, almond and coconut milks. Interesting. So I guess this weekend while I whip up some WWII Soda bread from another book I read I will be trying to make some yoghurt and maybe some yoghurt butter to go on my bread. I would like to thank Netgalley, the publisher and the author for allowing me to read this book and partake in this cooking adventure in exchange for a mere review.
May 14, 2020
This beautifully designed guide guides readers through the process of making yogurt, kefir, and other dairy-based foods. While the history and overview of global yogurt cultures is not lengthy, the author's engaging style will spark reader curiosity, encouraging further research. Photographs, which are gorgeous, show equipment, preparation methods, and serving suggestions. The discussion of milks from animals other than cows is useful. As a librarian I'd recommend this book to home cooks who are interested in trying this, but have felt intimidated by the science involved in making one's own yogurt products. Happily, this book flows like good science writing does, presenting the why and how in a user-friendly fashion.
Caveat: some reviewers have pointed out the potential danger/misinformation in the book's discussion of soybean processing, which apparently omits warnings about toxicity in soybeans. If done incorrectly, one risks producing poisonous soy yogurt. I obtained an advanced review copy of this book earlier in 2020, so I do not know if this part of the text has been revised. Please research this subject for the sake of your own safety.
Caveat: some reviewers have pointed out the potential danger/misinformation in the book's discussion of soybean processing, which apparently omits warnings about toxicity in soybeans. If done incorrectly, one risks producing poisonous soy yogurt. I obtained an advanced review copy of this book earlier in 2020, so I do not know if this part of the text has been revised. Please research this subject for the sake of your own safety.
December 10, 2019
This is a very comprehensive book that covers the history of yogurt and kefir as well as lots of detail about the different ingredients that may be used in the process. It talks about the science which helps to understand why things are done in a certain way.
There are sections telling of personal stories of people who've set up small businesses as they are passionate about yogurt and kefir, I really enjoyed reading about these people and would like to know more.
I haven't tried any of the recipes yet but about the last third of the book is recipes using yogurt and derivatives. There is also a section on making cheese which I am very much looking forward to trying out. I don't think you'll find such a comprehensive book as this. It looks lovely on my iPad and laptop (not so good on the Kindle) but I think would be stunning in paper version. The photography and format are lovely,
With thanks to NetGalley and Storey Publishing for a free copy of this book in exchange for an honest review.
There are sections telling of personal stories of people who've set up small businesses as they are passionate about yogurt and kefir, I really enjoyed reading about these people and would like to know more.
I haven't tried any of the recipes yet but about the last third of the book is recipes using yogurt and derivatives. There is also a section on making cheese which I am very much looking forward to trying out. I don't think you'll find such a comprehensive book as this. It looks lovely on my iPad and laptop (not so good on the Kindle) but I think would be stunning in paper version. The photography and format are lovely,
With thanks to NetGalley and Storey Publishing for a free copy of this book in exchange for an honest review.
October 11, 2019
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!
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!
March 27, 2020
I recently just discovered how to make homemade yogurt, it was not that difficult as I thought it should. And when I saw this book, I thought I am going to give it a try because I want to know more about how to make yogurt. Especially the plant-based yogurt.
The book begins about explaining yogurt and how the fermentation works there. Not just that, also explaining the history of yogurt. I received new knowledge about many different kinds of yogurt around the world. And this book will tell you how to make each of them. But I find this rather difficult to make at home because in the recipe it's mentioned to use a specific culture to reach a certain kind of yogurt, sometimes getting that culture is inevitable. Anyway, you can still follow other recipes from this book though which are easier.
The instruction is simple and straightforward. If you are new in yogurt making world this book is a start for you.
The book begins about explaining yogurt and how the fermentation works there. Not just that, also explaining the history of yogurt. I received new knowledge about many different kinds of yogurt around the world. And this book will tell you how to make each of them. But I find this rather difficult to make at home because in the recipe it's mentioned to use a specific culture to reach a certain kind of yogurt, sometimes getting that culture is inevitable. Anyway, you can still follow other recipes from this book though which are easier.
The instruction is simple and straightforward. If you are new in yogurt making world this book is a start for you.
April 18, 2020
I love cooking and creating new recipes. One area I ave resisted in making yogurt and kefir. I percieved it to be time consuming and fidley. I couldn't have been more wrong! With a simple tool list of a pot a thermometer, fridge and culture (which can be taken from a pot of natural bio yogurt or bought freeze dried) there is no huge cost outlay.
I loved the fact that the book took the reader through the history of yogurt and kefir use through the centuries and I learned that kefir was successfully used in the treatemnet of tuberculousis and stomach complaints, The recipe section was immense with recipes from simple yogurts and kefirs to yogurt creme brulees and icecreams.
This book is both informative and instructional and well worth the investment.
Thank you NetGalley for my free review copy.
#HomemadeYogurtKefir #NetGalley
I loved the fact that the book took the reader through the history of yogurt and kefir use through the centuries and I learned that kefir was successfully used in the treatemnet of tuberculousis and stomach complaints, The recipe section was immense with recipes from simple yogurts and kefirs to yogurt creme brulees and icecreams.
This book is both informative and instructional and well worth the investment.
Thank you NetGalley for my free review copy.
#HomemadeYogurtKefir #NetGalley
February 4, 2020
If you've ever wanted to make yogurt or kefir, this is the book you need! And if you've ever made your own, you know what a treat it is and so much better than store bought. It's a lengthy process, but not difficult and well worth the effort in my opinion. This book gives you some history of yogurt making, as well as detailed instructions on how to make it yourself and also recipes that you can use the finished product in. The recipes, with some wonderful photographs, include dips, soups, salad dressings, smoothies, cocktails, even mousse and crème brulee. I can't wait to try some of these for myself! My thanks to the publisher and NetGalley for providing an advanced copy of this book for review.
November 7, 2019
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.
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.
June 21, 2020
This is the best and most comprehensive book on yogurt I have ever read. I was reading an eARC provided by the publisher through NetGalley so cannot attest to pictures although there seemed to be plenty. For those of us who like to see the finished product or step-by-step illustrations, they are sufficient. Although, they are not really necessary in this history/cookbook of yogurts and kefirs. Who knew how many different types of yogurts there could be. The list is exhaustive.
My husband began making our yogurt weekly after reading just the first basic recipe. So easy, and comes out perfect each time.
There are so many variations and flavors to try. This book will make a great gift!
My husband began making our yogurt weekly after reading just the first basic recipe. So easy, and comes out perfect each time.
There are so many variations and flavors to try. This book will make a great gift!
October 20, 2020
As someone who came to love real kefir in Russia (not the sugared-up version sold under that name in the US), I was so excited for this book! This book of yogurt, kefir, and other fermented recipes is easy enough for a classroom or homeschool project with kids, but contains enough historical and scientific background to keep the adult reader entertained. The recipes are gathered from many different places around the world. The e-book ARC I read had some visibility issues, so I would probably opt for a print edition if I buy this book.
Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.
Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.
November 4, 2019
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 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
February 26, 2024
This book is for anyone who wants to make yogurt and other dairy fermentations. With the popularity of these, I would think this would be something people would be interested in. I know I was. Since I spent a lot of time with my grandparents when I was younger they had each grown up on farms so most of the meals were homemade, I mean from scratch until my grandmother could not anymore. So this book with recipes and instructions and how to make yogurt and other items have to be healthier for us. I found this to be a good book.
October 22, 2019
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.
November 5, 2019
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.
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.
March 6, 2020
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.
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.
November 24, 2019
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.
May 12, 2020
I was sent invite to read this book.
I was looking forward to reading how to make as is difficult to buy in stores.
Important body system is our micobiome.
Healthy microbiome is essential for healthy body.
Probiotic means, "for life"
Kefir has been used for medicinal value for hundreds of years.
Many recipes - MANY!
I was looking forward to reading how to make as is difficult to buy in stores.
Important body system is our micobiome.
Healthy microbiome is essential for healthy body.
Probiotic means, "for life"
Kefir has been used for medicinal value for hundreds of years.
Many recipes - MANY!
July 21, 2020
This book is really informative about yogurt, kefir. 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 love that their chapter is devoted to Plant milk and is geared towards vegans, and people with dairy allergies
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