This simple fresh cheese requires no starter culture or rennet and instead relies on the acidic nature of white vinegar to cause the milk solids

Slip is a sweet clabbered milk made with rennet; however, it lacks the complex acidity of cheeses and other clabbered milks because it requires no

Though you might think of skyr as yogurt, it is more accurately described as a soft cheese because it is made with rennet, a complex

The tradition of preparing bonny clabber—a wild-fermented dairy product eaten like yogurt—was nearly lost in the last century although it was once enormously popular in

I use sour cream with a heavy hand in my cooking, often spooning a dollop into soups or dressing vegetables and fruit with it. Its

Similar to yogurt in flavor, though stronger, kefir is a traditional cultured dairy product from the Caucasus, a mountainous region at the southwestern gateway where

Cows seem to produce the best cream in springtime—thick enough to stand up on a spoon, pale yellow, and blessedly abundant. While the shares of

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life.

After preparing yogurt cheese, I often marinate it with herbs and spices in olive oil, which not only preserves the yogurt, increasing its shelf life,