This guide reveals step-by-step techniques for using a variety of milks, both animal and plant, to make classic yogurt, kefir, and other specialty fermented dairy products including Icelandic Skyr, Asian Koumiss, and Danish Ymer. With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheese maker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes readers beyond the expected pairing of yogurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor.