Yogurt is one of those quiet miracles of the kitchen, a jar of milk transformed by time, and the presence of unseen companions. Most of us meet yogurt in its thermophilic form, coaxed by heat into a thick, tangy cream. But there’s another slower and more subtle lineage of soured milks that thicken at room…
Spring As the days lengthen and the pasture grasses return, it’s a time for the birth of calves and the return of fresh milk. For those of us living close to the rhythms of our kitchens, this is the time to begin again, to invite culture and time to do their slow work. Making yogurt…
There’s a subtle magic in leaving a jar of milk on your countertop and waking up to yogurt. Mesophilic yogurt is a cooler-temperature ferment that thrives between 70°F and 80°F, making it a low-effort way to keep a nutritious batch of yogurt in your kitchen without special equipment. With a few spoonfuls of active culture…