Dairy and Eggs
Whip up a batch of fresh cheese, buttermilk, ghee, labneh, butter, kefir, or even plant-based cheeses with these easy recipes!
Spicy Fermented Eggs Recipe
Story and photos by Ann Accetta-Scott
Use a starter culture to create a fermented dish heavy on protein power. Adding jalapeƱos will give the eggs a nice kick.
A Natural Versatility: Mongolian Yogurt Culture
By Cheryl Sternman Rule
Learn about the Mongoliansā reverence for dairy ā which has a much different taste and application than milk in America.
Cultured Butter and Buttermilk Recipe
By Gianaclis Caldwell
Use culture to mimic high-quality raw cream for this recipe. Pure cream, which is hard to find in grocery stores, produces better butter.
Coconut Milk Kefir Recipe
By Meg Thompson
Enjoy that delicious creamy taste and texture for your drinks or dishes by fermenting milk kefir using coconuts.
Fresh and Versatile Cheeses
By Gianaclis Caldwell
Use calcium chloride and rennet to your basic fresh and versatile cheesemaking steps to create coagulated milk. Curds and whey are useful in the kitchen and garden.
Improving Lactose Intolerance
By Meg Thompson
Turn to fermented beverages like kefir to nourish intestinal cells and help reduce lactose intolerance. Good E. coli helps digest the sugar found in milk.
Labneh Recipe
By Cheryl Sternman Rule
If you know cream cheese then youāre familiar with the texture and consistency of this yogurt cheese, which can be used as a lower-fat alternative.
Orange-Clove Lassi Recipe
By Cheryl Sternman Rule
Class up your breakfast. Ground cloves add complexity to this citrusy yogurt drink, which is sweetened with honey.
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