Yogurt cheese and ricotta cheese aren't as widely known or consumed as other varieties of fermented curd, but they're more than worth a try if you're looking for less fattening alternatives.
Learn how one family turns their surplus goat milk into ricotta cheese and how to make a delicious Stuffed Manicotti recipe.
In this excerpt of their 1973 book on small scale farming, John and Sally Seymour explain the process of making staple dairy products as cream, butter, and cheese.
One of America's favorite foods comes back home.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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