Yogurt and kefir are some of the best-balanced foods in the world, but only when they are consumed simple and plain, with no added sugar...

Please consider the fact that yogurt makers are made to re-culture yogurt. Thus, you can make yogurt with ready-made yogurt, activated by...

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...

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

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...