Blog
How to Make a Smooth Yogurt Drink (Lassi-Style)
Simple ratios for yogurt, water/milk, salt or sweeteners, and flavor variations.
Instant Pot Yogurt: A Simple Step-by-Step Method
Exact settings, timing, and a foolproof process for consistent batches.
How to Make Greek Yogurt (Without Special Equipment)
Straining times, texture tips, and how to save the whey for other recipes.
Flavoring Kefir: Fruit, Spices, and Timing
When to add flavors, what ingredients work best, and how to avoid off-flavors or stalled fermentation.
How to Make Water Kefir (and Get It Fizzy)
Basics for first fermentation plus second fermentation tips for better carbonation without bottle bombs.
How to Make Milk Kefir (Step by Step)
A simple method with timing, temperature guidance, and what «done» looks like so you can get consistent results.
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What CFU Means (and Why Bigger Isn’t Always Better)
A plain-English guide to CFUs, realistic ranges, and how product quality and strains can matter more than the number.
Yogurt Starter from Store-Bought Yogurt: Does It Work?
What to look for on the label, how many re-cultures to expect, and common pitfalls.
The Most-Studied Probiotic Strains
A starter guide to common strains, what they’re researched for, and how to read labels without getting overwhelmed.
Best Sugar for Water Kefir
White, cane, coconut, brown sugar, or mineral drops – how sugar choice affects fermentation speed and taste.
Yogurt Fermentation Temperature
The ideal range for most starters, what happens if it runs hot or cold, and easy ways to hold it steady.
