Frozen yoghurt is great for the summer or winter holidays, especially when combined with poached mulled wine pears, baked apple slices,...

In Kenya, mursik represents a staple food and it is made out of fermented cow’s milk. But, it can also be made out of goat’s milk as...

Urubu is a traditional fermented milk product in Burundi, obtained through the spontaneous fermentation of fresh, raw cow’s milk. With a...

In Zimbabwe, lacto is actually fermented milk. Still, it is thicker and creamier than the sour milk prepared in other parts of the world,...

Mabisi is a traditional fermented product made out of raw milk, specific to Zambia. The process is straightforward and it is based on the...

The adventure of sourdough begins with man's sowing of the first wheat. The dough obtained by grinding the wheat between two stones and...

Many people asked why skimmed milk and its variants are not considered authentic for making yogurt. Well, there are two reasons for this...

Kımız is one of the oldest Turkish beverages, which was consumed for the first time, on this territory, by the Huns. What is special...

Clabber is the American version of soured milk. It was prepared mainly on farms, which had access to raw milk all the time. Clabber used...

Our guest writer Alper ÇİMİK from Anadolu University ( Faculty of Pharmacy) wanted to share his "Fermented Food Guide"

Qatiq is a type of yogurt that originates from Turkey, although it is a bit thicker than regular yogurt. When making qatiq, the milk is...

Viili (Finnish = viili, Swedish = filbunke, Filmjölk) is a type of viscous fermented milk product originally from Scandinavia with a...

Amasi or maas, as it is called in Afrikaans, is a traditional product made out of fermented milk, which is similar to thick sour milk. In...