Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...

Never leave buttermilk out of a recipe — it's essential for adding moisture and helping batters rise. You can create buttermilk substitutions using other dairy such as milk, yogurt, and sour cream.