20 homemade cultured Recipes

water, divided, plain yogurt with active cultures, dry milk powder

milk (any kind ), plain yogurt , with active cultures (as a starter)

mason jar, cultured buttermilk (from the supermarket, acts as a starter), whole milk, kosher salt

heavy cream (1 litre, the best quality , and highest butterfat you can find) or 4 cups double cream (1 litre, the best quality, and highest butterfat you can find), plain yogurt (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup creme fraiche (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup buttermilk (80ml, check the ingredients to make sure these do not contain any gums or stabilizers), ice, salt, to taste (flaky fleur de sel or maldon salt is great)

milk (your choice whole-skim), powdered dry milk, vanilla extract, sugar (splenda or honey), yogurt starter (unflavored plain yogurt with active cultures)

low-fat milk, plain yogurt with active cultures, vanilla extract, banana, peeled and chopped

all-purpose , unbleached flour, plus extra for your board and cutter, baking powder, kosher salt, sugar, baking soda, cold sticks unsalted butter, cultured buttermilk

milk (1/2 gallon- preferably at least 1%), non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%), yogurt starter , preferably greek ( is yogurt with active cultures, either from a previous yogurt session or store-bought)

skim milk, at room temperature (between 70 and 80 degrees f), cultured buttermilk, rennet (6 to 8 drops ), cream cheese molds (2 cups each), cheesecloth

skim milk, nonfat dry milk powder (optional but definately use with skim milk!), plain yogurt (with live active cultures, check labels. most yogurt has them), sugar, vanilla extract

skim milk, plain yogurt , greek with live cultures, frozen blueberries or 1 (12 oz) bag fruit, water, sugar

whole milk, nonfat dry milk, maple syrup (optional), plain yogurt with active cultures, combine 6 cups diced peeled granny smith apples , 1/4 cup brown sugar, 1 tsp vanilla extract, 1/4 tsp ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. simmer until soft, stirring, about 30 minutes.

skim milk (uht or fresh), nonfat dry milk powder, plain yogurt (with live cultures)

extra-virgin olive oil, garlic, kosher salt, high-quality whole milk, cultured buttermilk (preferably not low-fat ), kosher salt, heavy cream , optional, thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like), kosher or sea salt, tomatoes, fresh basil leaves , or large leaves cut in chiffonade, freshly ground black pepper

dried ancho, new mexico , or california chiles (see quick tip below), tequila, fresh lemon juice, garlic cloves, peeled, olive oil, dried oregano, salt, divided, pork shoulder (butt), fat trimmed, grain white rice, canned tomato sauce, pinto or red beans, in.) or 6 regular-size (10 in.) flour tortillas, store-bought or homemade guacamole, crema (mexican cultured cream; see quick tip below) or sour cream, crumbled cotija cheese (also called queso anejo; see quick tip below) or shredded jack cheese, chopped cilantro, classic salsa fresca or store-bought red salsa, divided