Homemade yoghurt offers a fresh and additive-free option, but achieving the ideal texture can be challenging. Key tips ...

Old food is good food. The yogurt made at the Yonah Schimmel Knish Bakery in New York uses an active culture that was brought from Eastern Europe by the bakery’s founder more than a century ago.

choosing the correct starter culture, and avoiding disturbance during fermentation. Refrigerating the finished product enhances consistency and taste, ensuring creamy, thick yoghurt every time.

The bacterium that is used to ferment milk is known as yoghurt culture. Curd is an essential part of Indian cuisine and is ...

Discover the differences between packaged yogurt and homemade options in this expert analysis An expert shares about the ...

Chaska resident John Mallon knows that it’s a bit odd to found a new frozen yogurt business in a state that remains frozen for much of the year. And he knows that it’s a tough time to ...

Add culture. If you’re using powdered culture, sprinkle it on top of milk and let sit for 1 minute, then whisk it in. If you’re using fresh yogurt, combine yogurt and 1/4 cup of warm milk in a ...

I just finished eating a 4-ounce size container of Noosa’s salted caramel yogurt – my current favorite. The Noosa yogurt culture is from Australia. The milk is from a Colorado farmer ...