Tools & Ingredients
Sanitizing Basics for Home Fermentation
Simple cleaning routines, when you need boiling water, and how to avoid off-flavors and contamination.
Choosing Milk: Pasteurized, UHT, or Raw?
How each type behaves in fermentation, plus texture and safety considerations.
Yogurt Makers vs Instant Pot vs Oven Light
A practical comparison of incubation methods, temperature control, and batch size.
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Best Thermometers for Yogurt & Kefir
What to look for (speed, accuracy, range) and when a simple digital probe is enough.
Jars, Lids, and Strainers That Actually Work
The most useful container materials, breathable vs sealed lids, and strainers for Greek-style yogurt.
Starter Cultures: Reading Labels and Picking Strains
How to decode «live active cultures», strain lists, and which starters fit mild vs tangy yogurt.
