Slow fermentation sometimes delivers a lumpy, ropy, sloppy, and viscous texture when making homemade yogurt and homemade kefir. Although...

The idea of consuming live microbes to promote health is not new. Back in 1907, Élie Metchnikoff, a disciple of Louis Pasteur, the Father...

The average CFU count in probiotic capsules is between 1 and 10 billion CFUs per serving. On the other hand, yogurt producers can add a...

To do that, you need to research your personal microbiome, which might not be a viable option, as it can be expensive. Bacterial strain...

We are often asked what the difference is between probiotic foods (like homemade yogurt and kefir) and probiotic capsules and powders...

Many people immediately think of better digestion when they hear probiotics. It’s true that beneficial bacteria in the gut play a very...

Sourcing milk is one of the most critical tasks., Unlike yogurt and kefir, cheeses preferably are made with minimally processed milk from...

People sometimes confuse lactose intolerance with a milk allergy, but these are completely different things caused by different...

The term "pink mold" covers several types of microscopic organisms you might find growing in the damp, dark corners of your home, such as...

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

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

1. Yogurt/Bulgarian yoghurt: Yogurt is a dairy food that has been consumed for millennia across southeastern Europe and western Asia. It...