How to Make Buttermilk

True tangy buttermilk is hard to find in stores today, but it's a byproduct of making cultured butter that's easy to do at home.

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.

How to Make Homemade Yogurt

It's easy to make yogurt at home, but it helps to understand the process. Here's how to make most kinds of yogurt, including luscious thick styles like Greek yogurt and labneh.

Buttermilk Ice Cream

This ice cream boasts big buttermilk flavor, but it has a texture that's light and fresh.

How to Make Crème Fraîche (in One Easy Step!)

All you need to make crème fraîche at home is cream, buttermilk, and a little patience.

How to Make Butter

Making butter from scratch starts with heavy cream, and is as easy as whipping it until it breaks and the butterfat collects; then all you you have to do is wash it, dry it, season it with salt (only if you want!), and roll it up tightly.

Farmhouse Cream Cheese from 'Mastering Fermentation'

If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite.

The Food Lab's Buttermilk Biscuits

A few simple techniques and some extra folding make the flakiest biscuits.

Homemade Labaneh (Labneh)

A Middle Eastern staple, this strained and lightly salted yogurt is often served at breakfast or as a snack drizzled with olive oil, sprinkled with za’atar, and scooped up with pita bread.

Sourdough Starter

There's no simple, one-size-fits-all recipe for a sourdough starter, but that doesn't mean they're hard to make. Here's everything you need to know to get yours going with success.