Fermented Dairy of Central Asia by Simi Rezai-Ghassemi (Paperback)

"The book covers the origins of well-known dairy ferments such as yoghurt, as well as lesser-known ones like qooroot. There are easy-to-follow recipes for making these ferments, suggestions for how to enjoy them, and explanations of how to use them as ingredients in food, drinks, and desserts. Alternatives for vegans or those with allergies are also provided. This book is an essential resource for anyone interested in adding simple, nutritious, gut-healthy foods to their culinary repertoire while also learning about the history and provenance of food"