Skyr
Skyr is Iceland’s thick, tart fresh cheese. This home method cultures skim milk with fresh skyr and rennet, then drains the curd under refrigeration.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All dairy98
Cheese51Cultured dairy40
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese51Cultured dairy40Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Iburunge with ikivuguto
Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.
Ikivuguto at home
Ikivuguto is Rwanda's thick soured milk. This home version sets pasteurised whole milk with cultured buttermilk overnight at about 21 °C, then chills it for a mild, spoonable drink.
Stirred yogurt
This plain yogurt is heated, cultured warm and stirred smooth after chilling. A Canadian home method uses fresh plain yogurt to start the lactic fermentation.
Elevated risk
Spanish-style blue cheese
A moist blue cheese inspired by Cantabrian styles, made with pasteurized milk, a lactic starter and Penicillium roqueforti, then ripened in two stages.
Sour cream
Sour cream is light cream thickened and soured by a lactic starter. This Canadian method uses homogenized cream and lets the gel form in its storage container.
Viking Age butter
Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.
Sudanese braided cheese in brine
Sudanese braided cheese: curd ladled, salted, cut into strips and braided, then salted in brine and packed into tins filled with brine. A staple kept in brine rather than dried.
Elevated risk
Tchoukou
Tchoukou, also called Tikomart, is a thin, dry Nigerien cheese made to keep seasonal milk for later use. Documented methods use animal rennet, shape drained curd into sheets and dry it.
High risk
Kaşar peyniri
Kaşar peyniri is a Turkish stretched-curd cheese. This entry documents a traditional raw-milk process described by the FAO and its regional history; it is not a home cheesemaking recipe.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
Filmjölk
Filmjölk is a Swedish cultured milk with mild acidity and a spoonable body. This recurring batch uses filmjölk from the previous batch to culture fresh milk.
Ryazhenka and varenets
Ryazhenka is a Ukrainian and Russian cultured milk made from long-heated, baked cow's milk, cream-coloured and gently sour; varenets is its close relative with a shorter heat treatment.
High risk
Graviera, Cypriot sheep-milk method
This Cypriot graviera is a hard sheep-milk cheese with a dry rind and round eyes. Its curd is heated, pressed and dry-salted before a long cool ripening.
High risk
Kashkaval, traditional sheep-milk method
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
Tomme-style cheese
A rustic pressed cheese with a mixed mesophilic and thermophilic culture, whose curd is warmed by swapping whey for hot water before light pressing and cellar ageing.
Whole-milk ricotta-style fresh curd
A soft fresh curd made by heating whole milk with acid; distinct from ricotta made by reheating the whey left after a cultured cheese.
Whey ricotta
Whey ricotta recovers fine curds from leftover cheesemaking whey, often with added milk, by heating the whey and acidifying it until the curds separate.
Strained yogurt and labneh-style fresh dairy
Yogurt drained of part of its whey in a cloth-lined sieve in the fridge, giving a thicker, firmer fresh dairy base.
Quick acidified mozzarella
A stretched fresh curd made by acidifying cold milk with citric acid before adding rennet, so the curd can be stretched as soon as it has formed.
Cultured buttermilk, direct-set
Milk thickened with a packet of buttermilk culture makes a tangy drink and a baking ingredient. This warm-incubated version uses whole milk.
Elevated risk
Brie, cream-enriched
A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.
Lemon-set twaróg
A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.
Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
Churned sweet-cream butter
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
Mascarpone
A rich fresh cheese made by heating milk and cream in a double boiler and setting them with tartaric acid, or by culturing them with a crème fraîche culture.
Pourable chocolate ganache
A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.
Pitkäpiimä
Pitkäpiimä is a Finnish cultured milk whose defining trait is a long, stretchy, ropy texture. It is closely related to viili and is made by lactic fermentation with a specific culture.
Paneer, lemon-set home method
Paneer, a pressed fresh cheese, set by adding yogurt and then lemon juice a spoonful at a time to warm milk, strained, rinsed and lightly pressed.
Olomoucké tvarůžky
A ripened Czech table cheese made from skimmed acid-set curd, salted, cultured and ripened from the surface inward, with a golden smear and a paler centre.
Cheddar-style cheese
A pressed cheese whose curd is cooked slowly, then cheddared: kept warm in slabs that are turned and stacked for hours before milling, salting and pressing.
Baby-Swiss-style cheese
A washed-curd cheese with propionic bacteria, warmed by hot water in two steps and then held in a warm room for weeks so the bacteria can form its holes.
Labneh, Awassi bag-drained method
Labneh made from boiled Awassi sheep's milk, cultured with a little of the previous batch and drained in a bag for about a week, with salt added each day.
Kefir cheese, household cloth method
A soft cheese made by setting aside part of the day's milk kefir, draining it in a cloth and salting it through the evening, ready the next morning.
Elevated risk
Juju dhau
Juju dhau is a rich Newar cultured milk associated with Bhaktapur, Nepal. A local account describes buffalo milk concentrated by boiling, inoculated with previous-day curd and set in earthen pots.
Jameed
A documentary account of jameed, a traditional dried cultured-milk food. The cited sources do not provide a complete validated home process or a measurable endpoint for making it shelf-stable.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.
Gouda-style washed-curd cheese
A pressed, brined cheese in which a third of the whey is replaced with hot water, washing out lactose so the cheese ends less acidic before months of ageing.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Dulce de leche and cajeta-style milk concentrates
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
Cucumber-mint raita
Cucumber and chopped herbs are folded into plain yoghurt with salt and roasted cumin for a cool South Asian accompaniment to spiced food.
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Elevated risk
pb.LifestyleandCulture whole-milk ricotta
This 2 L whole-milk acid-set batch is labelled ricotta by the creator: heat below boiling, add acid and salt, rest and drain without pressing. It is separate from whey recovery; yield is unstated.
Canestrato-style basket cheese
A scalded cheese moulded in baskets and re-cooked in its forms in hot whey, made alongside a ricotta from the same milk, then acidified, brined and aged for months.
Brocciu
Corsican Brocciu is a whey cheese made by heating sheep's or goat's whey with whole milk and salt, then gently draining the flocculated curds. It is eaten fresh or salted and ripened as Brocciu passu.
Bog butter
Butter packed into wooden containers and buried in cool, wet peat in Ireland and Scotland, a practice known from finds that may reflect storage, concealment or ritual.
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Beyaz peynir
Beyaz peynir is a Turkish white cheese matured in brine. Sheep milk, alone or mixed with other milks, gives a close-textured cheese cut into blocks and packed in cans.
Matsoni with a countertop culture
A commercial countertop-culture version of matsoni, a Georgian cultured milk. Its room-temperature method differs from the warmer Georgian production process.