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What is Yogurt?
What is yogurt, and what is yogurt made of? Brush up on the history of yogurt, where yogurt comes from, and other details about its history.
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The Difference Between Kefir and Yogurt
Kefir and Yogurt are both cultured dairy products but there are differences between kefir and yogurt that make them unique. Learn which is best for you!
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Choosing A Yogurt Starter Culture
Learn all about the best yogurt starters & how to choose the right one. Consider taste, consistency, & beneficial bacteria in each type of yogurt culture.
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Choosing Milk For Making Yogurt
When making yogurt at home, you have several choices of milk to use. Learn how pasteurization, fat content, and more will affect your homemade yogurt!
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Yogurt Starter FAQ
Learn more about making homemade yogurt using a yogurt starter culture with our detailed FAQ.
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Yogurt Making Basic Supply List
Learn the basics of home yogurt making, including supplies and ingredients you need to make delicious homemade yogurt!
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How To Make Homemade Yogurt
Learn how to make yogurt right at home. Making homemade yogurt allows you to choose better ingredients, is fun, easy, and can save you money in the long run!
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How To Culture Yogurt Without A Yogurt Maker
Learn to culture yogurt at home without a yogurt maker, and for a fraction of the price of store-bought yogurt!
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The Role Of Dairy Fat In Cultured Milk Products
Learn how the fat content of milk used to make yogurt, kefir, or buttermilk can affect the flavor, texture, and nutritional value of your finished product.
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How To Heat Milk For Culturing
Heating milk to the right temperature is essential for making cheese and yogurt, but isn't always easy. Learn how to heat your milk for culturing projects.
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How To Make Greek-Style Yogurt
Make thick, creamy Greek-style yogurt, just like store brands, but for a fraction of the cost! Learn to use your own homemade yogurt to make that thick Greek yogurt you love with our easy step-by-step instructions!
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Ways To Use Whey
Learn how to use that nutritious whey leftover from making yogurt, kefir, cheese, and cultured buttermilk.
