Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. It’s milder tasting and stringier than yogurt, but still contains loads of helpful lactic acid bacteria.
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.
Nectar of the gods, that's right.
Better butter, and a little something extra. DIY at its finest.
It's butter baby! For a whole year.
the difference between 'how lazy can you be' and 'why bother' is just a few minutes in the kitchenaid
Do you dream of walking out into your backyard to forage for your daily dairy but don't have room for a cow? Read about the ins and outs of legally raising dairy goats on an urban or suburban lot.
it's easier than you think and so much better than store bought.
Making creme fraiche for the first time, with some incubating techniques.
Making kefir at home is easy and fast. The result is tarter deeper drink with fizzy texture