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?
Don't want to invest in a yogurt maker? There are plenty of other ways to incubate your homemade yogurt, many of which you probably already have on hand.
The beauty of the sous vide approach is that you can precisely control the temperature to optimize for culture growth, meaning you get homemade yogurt in your mouth in just a few hours.
My recipe for labneh - also known as yogurt cheese - is a cross between a thick fromage frais and fromage blanc. It is of Lebanese origin and very simple to make. It is simply yogurt strained with a bit of salt to remove the whey - delicious.
Blue cheese is one of those preserved foods that even home preservers are hesitant to try making themselves. The main ingredients are deceptively basic – milk, culture, rennet. Then comes the penicillin mold. Stinky good, I say.
From a beloved Belgian cookbook, the inspiration to make Fromage Blanc with Kefir, flavoured with Wild Garlic, Hairy Bittercress and Dandelion Petals. A wonderful probiotic, cream cheese-like spread.
Cultured butter is dead easy to make. This butter is distinctly different from sweet cream butter, with a denser texture and slightly tangy flavor. “Cultured” means that the cream is fermented into cream fraiche/sour cream before being churned.
