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.
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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.
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.
Piimä with a countertop culture
A thin cultured-milk drink made with a commercial countertop starter. Finnish piimä is a mealtime sour milk with distinct regional traditions.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
Viking Age cheese and curds
Soft fresh curd made by draining whey from milk already thickened by bacterial acidification, the simplest point in a northern dairy tradition that also produced skyr, ymer and whey itself.