Recreate this classic snack and give it a healthy twist with this faux “Cheez-It” recipe.
Use this Lebanese Kishk to give your soup or stew a Middle Eastern flair!
Learn how to make the tangy, buttermilk-like culture known as Piima, and for a delicious substitute for sour cream or creme fraische.
Learn how to make buttermilk quark with the consistency of sour cream that works great in dips, salads, and as a base in a variety of sauces.
Learn how to make an amazing homemade version of crème fraiche that retains a variety of healthy probiotics otherwise lost in factory production.
Craft homemade milk kefir with this step-by-step tutorial. Plus ideas for adding flavors to your kefir and vegan-friendly variations.
Learn how to make yogurt from an array of methods: chili stems, backslopping, kefir grains, tamarind, and sweetened condensed milk.
Learn how to make your own butter with Lehman’s Hand Crank Butter Churn.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.