Dairy and Eggs
Whip up a batch of fresh cheese, buttermilk, ghee, labneh, butter, kefir, or even plant-based cheeses with these easy recipes!
Nepali Peda Cookies Recipe
By Association of Nepalis in the Americas
Peda, a sweet treat flavored with cardamom and pistachios, starts with creating homemade paneer and is chock-full of dairy products.
Rare Fermented Camel’s Milk
By Gianaclis Caldwell
Explore one of the world’s rarest ferments, camel’s milk, with an artisan cheesemaker, and get the history of this often-overlooked liquid.
Roquefort Cheese: Making Mold a Culinary Mainstay
By Lydia Noyes
Eat from cave to table with this centuries-old treasure that’s unique to a small French village. Learn the history behind this potent cheese.
Homemade Amazake and Sweet Amazake Custard Pudding Recipe
By Shihoko Ura and Elizabeth McClelland and photos by Shihoko Ura
Make your own sweet ferment — the base for a variety of tasty Japanese desserts, drinks and sauces — using Aspergillus oryzae, more commonly known as koji.
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 jalapeños will give the eggs a nice kick.
A Natural Versatility: Mongolian Yogurt Culture
By Cheryl Sternman Rule
Learn about the Mongolians’ reverence for dairy — which has a much different taste and application than milk in America.
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.
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.
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