Books on Yogurt

June 17, 2011

As I mentioned yesterday, most of the yogurt books I checked out from the library only had one to four recipes on making yogurt, and the rest of the book was dedicated to cooking with yogurt. Here is a review of the books I saw:

Better Than Store-Bought by Helen Witty and Elizabeth Schneider Colchie, 1979

When it comes specifically to yogurt, there is a paragraph on it being cheaper to make than buying it, followed by a decent recipe and a vanilla yogurt and fruit-flavored yogurt. The chapter about dairy products also includes making ricotta, cottage cheese, cream cheese, butter, sour cream (similar to yogurt in process), frozen yogurt, laban, kefir, and ice cream.

Creative Yogurt Cooking by Ethel Lang Graham, 1978

Graham has a nice introduction to her book, including a history, how yogurt it made commercially, economics and how to make yogurt at home, nutrition of yogurt, and uses. She even suggests in this section a few ways of keeping jars of yogurt mixture at 110⁰, such as a food warming tray, outside on a hot day, on an electric pad, in a gas oven with the pilot light on, in a slightly warm electric oven, or covered and placed near a radiator.

Beyond the basic recipe, Graham’s book has the most yogurt making recipes I have seen in any book. This includes low-calorie plan skim-milk yogurt, creamy plain skim-milk yogurt, thickened plain yogurt, rich plain whole-milk yogurt, yogurt cottage cheese, vanilla yogurt, coffee yogurt, fruit-flavored yogurts (made from fresh fruit, canned fruit, preserves, syrups, extracts, or drink mixes), date-nut yogurt, and honey stir-up yogurt. After that, starting on page 15, are recipes using yogurt. There are some color pictures.

This has actually be been the most impressive book in regards to making yogurt, but remember it only does so in the first 15 pages.

Fresh Food from Small Spaces by RJ Ruppenthal, 2008

While I did a search for yogurt with my library, this book came up. I was admittedly curious, and I’m not judging it so harshly because this book focuses on so much more than yogurt, yet it does devote a chapter of 15 pages to making yogurt, kefir, and other fermented foods. Ruppenthal justifies the chapter, saying that it adds nutrition to food, and it can be done in minimal space.

Ruppenthal goes through the process of making yogurt, and suggests soy based yogurt have a little sugar added to help the yogurt culture get started since there is no lactose. Ruppenthal says if a yogurt is used to start the yogurt, purchase one with “active cultures,” avoid yogurts with pectin, and try to buy organic. The process of making yogurt is then provided.

Interestingly, Ruppenthal closes the chapter on yogurt, kefir, and other fermentations by highly recommending Wild Fermentation.

Wild Fermentation by Sandor Ellix Katz, 2002

This book is technically not dedicated to yogurt, but it ended up being the book I felt most comfortable with making my first batch of yogurt. In addition, there is a recipe for labneh (yogurt cheese), kishk (yogurt with bulgur wheat), and kefir. He also includes yogurt based sauces for raita from India and tsatsiki from Greece, a soup using kishk, and pancakes using kefir.

Yogurt by Sarina Jacobson, 2008

In the two page “All About Yogurt” introduction, Jacobson lists traditional Swiss-style yogurt, fruit-fruit-on-the-bottom, and frozen yogurt. She then goes on to talk about other yogurts of the world, such as ayran, doogh, kefir, lassi, and even American smoothies. So I was thinking, “Okay, we are going to learn how to make different kinds of yogurt!” Wrong. It included one recipe on how to make yogurt, and it doesn’t talk temperature and tells you to “transfer to a yogurt maker and follow the manufacturer’s instructions”. When an author tells me to follow machine instructions without giving me an indication of what should happen, I think they are lazy. What this book does have is “more than 70 delicious and healthy recipes” using yogurt, and includes a nice color picture of each recipe. Of all those international yogurts listed, it only has recipes for smoothies, and making a beverage out of yogurt that is like lassi. There is a small index by ingredient. This has been one of the least impressive books when it comes to yogurt.

Additional nutritional and/or alternative diet books which have a few pages regarding making and consuming yogurt:

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3 Responses to “Books on Yogurt”


  1. […] mentioned last week that this book has a recipe for “laban.” Theirs calls for homemade yogurt which is strained though cheesecloth for an hour, and then allowed […]


  2. […] to RJ Ruppenthal in his book Fresh Food from Small Spaces, kefir has “stronger healthful properties” than yogurt, and he also […]


  3. […] July 1, 2011 Neither of the libraries I have access to had books devoted to kefir, so the books I found discussing kefir were either DIY or the advantages of eating a fermented/probiotic diet. A lot of these same books also talked about making yogurt. […]


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