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There are plenty of benefits of making common kitchen staples at home: an expertly whipped aioli is a great way to earn counter cred at dinner parties; the flavor and freshness of canned heirloom ...

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 ...