Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
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
Cheese51
Cultured dairy40
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese51Cultured dairy40Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Elevated risk
Koumiss (pasteurized mare milk)
Koumiss is a sour, lightly alcoholic mare-milk drink made by lactic bacteria and yeasts. This technical method uses pasteurized milk, a previous-batch starter and staged cooling.
Milk kefir
Milk kefir is a tangy fermented drink made with reusable grains of bacteria and yeasts. Grain fermentation can give the milk a light fizz and some alcohol.
High risk
Domiati
Domiati is a soft Egyptian white cheese made by salting milk before renneting. It is eaten fresh or ripened in brine, with cow and buffalo milk used in varying proportions.
Elevated risk
Feta-style brined cheese
White cheese made with a lactic starter and rennet, drained without pressing, dry-salted and covered in brine. This home adaptation allows whole milk from different dairy animals.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Greek-style strained yogurt
Greek-style strained yogurt is cultured whole milk drained through cloth to remove whey. This modern Utah home method makes a thick yogurt from a gallon batch.
Cottage cheese, long-set
Skim milk is cultured slowly, cut into curds, warmed and drained to make fresh cottage cheese. Cold-water washing softens its flavour before cream and salt are added.
Elevated risk
Semi-soft cheese
A mild whole-milk cheese set with starter and rennet, drained in a mould, dry-salted and ripened. This small-batch method appeared in Canadian home-dairy guidance.
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.
High risk
Omaere (Herero soured milk)
A cultural record of omaere, soured milk associated with Otjiherero-speaking communities in Namibia and Botswana, and documented through household accounts of calabash vessels and fermentation.
Feta-style cheese, hot whey-brined
Whole milk set with a mesophilic starter and rennet makes a fresh, crumbly feta-style cheese. Its curds pass through hot salted whey before molding.
Plain yogurt
A mild, set yogurt made by inoculating warm pasteurized milk with live-culture yogurt and holding it until it gels. This US extension method uses a short ingredient list and controlled incubation.
Quark
Quark is a soft, fresh curd cheese used in spreads and desserts. This small home batch sets milk with mesophilic culture and rennet before refrigerated drainage.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Elevated risk
Lemon paneer
A half-gallon milk batch is coagulated with lemon juice, rinsed and pressed into fresh paneer for sweets or savoury dishes.
Långfil and tettemelk
Långfil and tettemelk are traditional Swedish and Norwegian cultured milks with a mild sour taste and a stretchy texture produced by ropy lactic acid bacteria.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
Home-style Neufchâtel
Pasteurized milk cultured with buttermilk or yogurt and set with rennet makes this soft, smooth Neufchâtel-style cheese, pressed into small forms and chilled.
Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
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.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Elevated risk
Goat whey ricotta
Cornell’s goat-dairy recipe combines fresh whey with whole goat milk, lemon juice and salt to recover a small amount of soft ricotta curd.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Cultured buttermilk
Cultured buttermilk is skim milk soured with a lactic starter into a tangy drink. This Canadian home method sets the milk without churning cream.
Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.
Elevated risk
Airag
Airag is Mongolia’s fermented mare’s-milk drink, traditionally churned with saved starter in a reusable cowhide khokhuur.
Aarchi and kurut (Altai dried curd)
A two-stage Altai dairy preparation: sour chegen is heated into soft aarchi, then portions are drained, pressed and traditionally smoked into firm kurut.
Elevated risk
Kefir cheese (cold-strained)
The creator’s written method strains 700 mL kefir through tight cloth for 24 hours in a refrigerator and reports 240 g finished cheese.
Viili
Viili is a Finnish cultured milk with a soft set and, in its western form, a stretchy texture. This small recurring batch uses a spoonful of previously cultured viili.
High risk
Cultured queso fresco
Cultured buttermilk, pasteurized milk, vinegar and rennet make this soft, crumbly queso fresco by a New Mexico home method adapted from Washington’s Abuela Project.
High risk
Tulum peyniri, yogurt-cultured method
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.
High risk
Kefalotyri, Cypriot method
Kefalotyri is a hard sheep-and-goat-milk cheese made in Cyprus as well as Greece. This Cypriot method cooks and presses the curd, then brines, coats and matures the cheese.
Elevated risk
Paneer with raspberry sauce
This Ukrainian caption batch uses 3 L milk, lemon, salt, sugar and mint, presses curds for 6–8 hours, then fries the cheese and serves raspberry sauce. Yield is unstated.
Elevated risk
Siedlisko TV paneer
This Polish caption batch uses 5 L milk and about 12–13 tablespoons lemon juice, rests 10 minutes and presses beneath two 2 kg jars for at least two hours. Measured yield is unknown.
Elevated risk
pb.LifestyleandCulture paneer
A source-specific 2 L paneer batch boils milk, adds lemon juice or vinegar gradually, then cold-rinses and presses curds for one to two hours. Yield and qualified process review are absent.
Elevated risk
Low-moisture pizza mozzarella
An eight-litre cow’s-milk batch uses thermophilic culture and rennet before controlled curd acidification, hot-water stretching and chilling for pizza cheese.
Elevated risk
Microwave-stretched mozzarella-style curd
A creator sets raw cow’s milk with vinegar, presses the hot curd, warms it in short microwave intervals, then stretches it and cools it in water and ice.
Elevated risk
Salted-whey mozzarella-style curd
A Ukrainian creator sets fresh cow’s milk with vinegar, squeezes the curd, warms it in salted whey, then stretches it and cools it in water.
Vurda (Hutsul whey cheese)
Vurda is a Hutsul whey cheese made by reheating the whey left after budz, often with fresh milk or sour whey, to recover soft pale curds that are lifted out and drained.
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.
Tarag (Mongolian yoghurt)
Tarag is a traditional Mongolian fermented milk made by culturing heated cow, yak, sheep or goat milk with a retained starter into a sour, softly set or drinkable yoghurt.
High risk
Suusac (Somali fermented camel milk)
Suusac is a traditional fermented camel-milk drink of Somali pastoral communities in Kenya and Somalia, soured spontaneously in smoke-treated vessels into a thin, acid, smoky milk.
High risk
Grilled Oscypek with cranberry
Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.
Budz (Hutsul rennet cheese)
Budz is a traditional Hutsul rennet-set cheese made from sheep, cow or goat milk in the Ukrainian Carpathians, forming a fresh curd that can be eaten, smoked or processed into salted bryndza.
Cream cheese
A fresh cultured-cream spread, set gently and drained in muslin in the refrigerator. This home method uses light cream and a small amount of cultured buttermilk.