It's easier than you think. The primary ingredient in yogurt is milk. You can use any kind of milk you prefer — dairy or nondairy. Want a low-fat yogurt? Choose skim milk. Want a richer yogurt? Try ...

“I’ve been making or helping to make yogurt since I was about ten years old,” are the first words in “Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments” (Storey, $19.95).

When I don't have yogurt around, I feel adrift. I eat Greek yogurt with fresh fruit and ground flax seeds nearly every morning, but that's barely scratching the surface of what this wonder food excels ...

Yesterday, we encouraged you to get to know your fro-yo. Today, frozen yogurt recipe ideas to make at home. Frozen yogurt is quick and easy to make at home. The basic ingredients are simple and small ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

There are plenty of benefits of making common kitchen staples at home: an expertly whipped aioli is a great way to earn counter cred at dinner parties; the flavor and freshness of canned heirloom ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a ...