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?
Making cheese is a science. Considering the fact that I am no scientist, nor did I pay attention in chemistry class, it is a wonder I can still make cheese.
DIY cream cheese was not a project I was expecting to be so simple. I seriously doubt I will ever buy commercial again.
How to make burrata cheese at home. Super simple, extra delicious!
Jenni, doyenne of crumbly dairy, walks you through how to make this mild and soft cheese, a traditional Polish recipe.
A few easy techniques for getting your hands on a tasty and good-bacteria-filled spreadable treat. All you need is kefir and a fine mesh strainer!
Homemade chèvre is so easy, uses just a few inexpensive supplies and is a blank canvas for flavor!
Super tempting, tangy and rich, cultured butter is simple to make and well worth the calories.
Making kefir sour cream is as easy as making kefir, and yields a much more delicious, probiotic-rich and gum/filler-free final product.
The basics of making a delicious batch of milk kefir.
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.