To make yogurt, you need to allow fermentation to take place in the whole dairy milk or soy milk. The incubation time cannot be defined...

Each yogurt starter is actually a blend of different bacterial cultures. For example, Kefir starters contain yeast as well, besides a...

Tejföl is sour cream in Hungary, a dairy product that is highly used in the Hungarian cuisine. Some of the most popular recipes in this...

Aludttej is fresh milk that is left to ferment naturally, without intervening in the process in any other way. Practically, fresh milk is...

Kefiri is actually kefir, but, this time, prepared in the Greek way. Dairy products are present in the diet of the Greeks, so it’s no...

With its origins in Turkey, where it is called “ayran”, ariani came to Greece due to the inhabitants that had Turkish origins and learned...

This is a particular type of homemade kefir prepared in Greece, originally made from goat or sheep’s milk, although in modern days it is...

Matsoni is a type of yogurt, or soured milk, specific to the Caucasus area. In Georgia, it is called matsoni, while in Armenia it is...

Quark is a very interesting type of dairy product that you won’t find anywhere else but in Germany. It is a very interesting combination...

Sauermilch or Dickmilch, which mean soured milk or thickened milk, is actually fresh milk that was left to ferment, in a natural manner,...

Viili is a very interesting type of yogurt, original from Scandinavia and prepared not just in Finland, but also in Sweden, with a...

Foods that are preserved through fermentation are rather famous in the Nordic countries, just like Finland, where food, especially scarce...