Inspired by Metchnikoff’s theory that soured milk could stave off old age, this 1911 manual gathers the history of fermented milks from ancient times, describes kefir, koumiss, yoghurt and their bacteria and yeasts, and explains how to prepare them. Its claims for prolonging life belong to the health fashions of its day.
An interesting chapter in the history of food science and the early probiotic craze, for cooks and historians. Download the free EPUB.