Dairy and Eggs

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

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 you’re 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.


Po Cha Tea Recipe

By Elaine Khosrova

Try this mild black tea — traditionally made with yak’s milk butter — a staple of the people of the Himalayan region.

Pomegranate Doogh (Yogurt Soda) Recipe

By Cheryl Sternman Rule 

Try this yogurt soda — which is a combination of bubbly, creamy and salty — to get your fizzy fix without tasting too sticky-sweet.

Sour Cream and Cottage Cheese from Raw Milk Recipe

By Sandor Ellix Katz

Discover how to turn raw milk into nutritious sour cream or cottage cheese in just a few easy steps.

Sour Cream and Crème Fraiche Recipe

By Gianaclis Caldwell

Make your own sour cream, an alternative to the highly processed grocery-store version. Crème fraiche will curdle less and a better match for hot dishes.

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Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!

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