Fermenting dairy at home is easier than you think—and more rewarding than you’d imagine. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell offers a thorough, approachable guide to making probiotic-rich foods in your own kitchen. From cow and goat milk to plant-based options, you’ll learn how to choose cultures, manage temperatures, and create a wide range of fermented dairy products. Step-by-step instructions cover everything from basic yogurt and kefir to global favorites like Icelandic skyr, koumiss, and Finnish viili. Caldwell also shares techniques for making butter, whipped cream, and simple cheeses using fermented milk, along with creative recipes for soups, sauces, and even cocktails that preserve flavor and health benefits. With insights from pioneering fermenters and chefs, this book opens up a world of possibilities for anyone ready to take control of their gut health and food supply.