Something is happening in American kitchens. We’re canning, pickling, preserving, and rediscovering nearly lost cooking methods and techniques. Chef, teacher, and author Phyllis Quinn leads cooks on an exciting journey back to our food and health roots with Udderly Cultured. Learn how to make kefir, yogurt, butter, and cheese—heritage ingredients that embody an art almost as old as civilization itself. And you’ll come to master them with simple, step-by-step, thoroughly kitchen tested recipes. Then you’ll build on the basics with a collection of sweet and savory dishes that are destined to become keepers.
Udderly Cultured teaches the useful, sustainable skills of milk fermentation and cheese making. Now you can skip the prepackaged dairy goods from the grocery store and instead use your own homemade ingredients in all kinds of ways:
- Fresh mozzarella on the Pizza Margharita
- Smooth, creamy ricotta in the Calzone Filling and Cannoli Pastries
- Thick, tangy buttermilk in the Lightest Buttermilk Pancakes Ever
- Effervescent, probiotic-rich kefir in the Kefir Smoothie
- Raw-milk yogurt layered with berries in the Sweet Yogurt Parfait
- Small-batch flavored butters in, on, or around anything at all!
These ingredients and the methods and techniques for making them used to be passed from one generation to the next. Now it’s time to bring them back to the American kitchen—back to your kitchen.
Udderly Cultured is the perfect food book for anyone interested in learning the ancient art of fermenting milk. It has an easy to understand, step-by-step approach to fermenting milk that even a beginner can feel confident. As more people learn the health benefits of cultured dairy products, having Phyllis Quinn’s book in your kitchen makes it easy to create many different delicious recipes. Her book is filled with beautiful pictures that make your mouth water. This book has something for everyone!
—Blaine McAfee, owner of Organic Pastures Dairy and cultured milk enthusiast