Joghurt, Kefir, Sauermilch & Co selbst gemacht

Over 60 creative recipes
Also possible with vegan plant milk
Only healthy ingredients and a greater variety than in any supermarket

Homemade yogurt contains no unwanted additives, no artificial flavors, and less sugar, leaves no packaging waste, and offers the opportunity to enjoy freshly prepared and, above all, very special products for breakfast or at work or school, which are not available in stores.

The introductory section includes basic recipes for various types of yogurt, whether creamy or set, whether Greek, Armenian, Bulgarian, or Scandinavian, as well as for butter and sour milk, Russian kefir, Icelandic skyr, cream cheese, and quark. Any type of milk can be used as the base product, whether low-fat or full-fat, animal or vegan. The preparation can be done in your own kitchen without special equipment, but commercially available yogurt makers greatly simplify the process. The author has tested the ten most popular devices and provides tips for purchasing the right yogurt maker.

60 creative recipes showcase the possible variety of homemade fermented dairy products: From baked apple to lemon, coconut, and tonka bean to chocolate-cherry layered yogurt, the taste experiences are diverse.