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The Curious Cook - Yogurt Begins With an Outbreak of Good Ba... RIGHT now my kitchen is teeming with bacteria, and I’m doing everything I can to make them feel at home. They’re lactic acid bacteria, the ones that ferment milk into yogurt and buttermilk, cream into crème fraîche. I’ve been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. It’s slithery. http://www.nytimes.com/2009/04/15/dining/15curi.html?_r=3&sc... tags: yogurt recipe
How cost-effective is it to make pantry staples from scratch...
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