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At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!




Dairy and Eggs

Whip up a batch of fresh cheese, buttermilk, ghee, labneh, butter, kefir, or even plant-based cheeses with these easy recipes!

Basic Milk Kefir Recipe

By Gianaclis Caldwell

Prized, protected, and probiotic-rich, this tasty turn on dairy will bring milk back to the table.


Mysterious, Mythical, and Marvelous Milk Kefir

By Gianaclis Caldwell

Prized, protected, and probiotic-rich, this tasty turn on dairy will bring milk back to the table.


Amazake Strawberry Ice Cream Recipe

By Meredith Leigh and Kirsten K. Shockey

Use sweetened amazake as a sugar substitute in this rich and creamy dessert.


The Science of Butter

Story by Richard Snapes, Grant Harrington, Eve Hemmingway and Photos by Patricia Niven

Learn why butter is yellow while exploring the process of making cultured butter from cow to consumer.


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Seaweed Skyr Dip Recipe

By Nicole Pisani and Kate Adams and photos by Issy Croker

Pair nori sprinkle with Icelandic yogurt for a high-protein, low-fat snack for dunking raw veggies or crackers.


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.


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.


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.



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