Dairy and Eggs

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

The Balance of Sour: Persian Yogurt Culture

By Cheryl Sternman Rule 

Read about the importance and prominence of yogurt in Persian cuisine and its role in Persian views on health.


Beet Pickled Eggs Recipe

By Drakes Press

Beet kvass gives protein-rich hard-boiled eggs a beautiful red hue and a probiotic boost.


Dahi Toast and Cilantro Chutney Recipe

By Priya Krishna with Ritu Krishna and photos by Mackenzie Kelly

See if this dish reminds you of a tangy, spicy grilled cheese. It was adapted from a friend of the author’s family, a mash-up of Indian and American cuisine.


Ranch Dressing Recipe

By Katherine Green

Feel better about dipping all your food in ranch dressing by concocting your own fermented version free of added sugar and preservatives.


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Shrikhand (Sweet Cardamom Yogurt) Recipe

By Priya Krishna with Ritu Krishna and photos by Mackenzie Kelly

Think again if you say yogurt can’t be a decadent dessert. This saffron-Greek yogurt combination is sweet and super silky.


Mysuostur Recipe

By Heidi Herman and Íeda Jónasdóttir Herman

Learn about the role dairy plays in Icelandic cooking and try out this traditional and rare sweet, soft brown cheese


Cheesemaking Ingredients: Acid, Cultures, Rennet, Water, Mold and Yeast, Salt

By Alena R. Santogade

Learn about the components and science that make cheese CHEESE. Also, learn what to do with the main by-product of the process, whey.


Havarti Recipe

By Alena R. Santogade

Learn the process to make true Havarti — sweet, creamy cheese with a ‘faint funky flavor’ not found in the common American deli-style.



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