Blog
Probiotics vs Fermented Foods
What counts as a probiotic, why not all fermented foods qualify, and how to choose based on your goals.
Why Your Kefir Is Separating (and How to Fix It)
What curds-and-whey separation means, common causes, and adjustments to time, temperature, and ratios.
Kefir Grains: How to Store, Rest, and Revive Them
Fridge vs freezer storage, how to «rest» grains, and how to bring weak grains back to active fermentation.
The Sustainability of Yogurt Production
An overview of sustainable practices in yogurt production, including sourcing, packaging, and reducing waste.
Future Trends in Yogurt Consumption
Predictions on yogurt trends, including plant-based options and functional ingredients that may emerge in the market.
Yogurt didn’t Set: Causes & Fixes
The most common reasons yogurt stays runny – temperature, time, milk, and starter strength – with quick fixes.
Best Milk for Thick Yogurt
Whole vs low-fat, ultra-pasteurized vs regular – what changes thickness, tang, and how the yogurt sets.
Yogurt in Different Cultures
An overview of yogurt traditions around the world, including variations in preparation and consumption across cultures.
Troubleshooting Yogurt Texture Issues
Identifying graininess, separation, and other texture problems – tips for achieving a smoother consistency.
Mold vs Yeast: What’s Safe and What’s Not
Quick visual/smell cues, when to throw it out, and best practices to avoid repeats.
Do Probiotics Survive Heat?
What temperature does to live cultures, which foods are heat-sensitive, and when «live» actually matters.
Is Kefir Safe? Signs of Healthy Fermentation
What’s normal (tang, yeasty notes, bubbles) vs warning signs (mold, bad odors), plus safe handling basics.
