“I’ve been making or helping to make yogurt since I was about ten years old,” are the first words in “Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments” (Storey, $19.95).

Nut milks—especially almond milk—are having a moment. The creamy liquid is made by grinding nuts with water, resulting in a velvety milk-like beverage. Health-conscious eaters and plant-based diet ...