Cookbook Review: Yogurt Sweet and Savory Recipes for Breakfast, Lunch, and Dinner

Thursday, April 30, 2015



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I was really excited to read Yogurt by Janet Fletcher because my mom used to make yogurt for us but she never explained the science behind it.  This book goes into great detail about how to make yogurt from scratch using different types of milk (cow, goat, sheep), the starter, and incubation methods as well as trouble shooting tips if something goes wrong.  In addition to making yogurt, she also teaches the readers how to make drained yogurt, Greek yogurt, yogurt cheese, and using whey.  You can find various resources online but the author did extensive research on this topic and put it all in one place.

Although there are fifty recipes included in this book, I was most excited about the meat recipes and some of the dessert recipes.  I’m always curious about how yogurt heightens the flavor of a dish and can’t wait to try the harissa roasted chicken, lamb meatballs in yogurt sauce, and lamb souvlaki with skillet flatbread.   For the dessert recipes, both the Greek yogurt panna cotta and absinthe’s golden yogurt cake sound amazing.  I was disappointed not to find any recipes for frozen yogurt except for a yogurt sorbet.  

The book also has many gorgeous photographs by Eva Kolenko but definitely needed more pictures to showcase the recipes.  I would buy Yogurt just for the method section and not so much for the recipes.  Once the weather gets really warm, my mom and I plan on trying some of her techniques to see how they compare with the way we make Vietnamese yogurt.   Yogurt is the perfect book for anyone interested in making your own yogurt and needing recipe ideas for savory and dessert yogurt based dishes.

*I received this book to review complementary of the publisher

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