Plant Milk Would Not Thicken: Causes and Fixes
Why almond, oat and coconut milk stay runny when you culture them, how to fix the next batch, and when to throw it out.
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Yogurt Is Runny or Thin: Causes and Fixes
Runny homemade yogurt usually means the milk was not heated long enough. Here are the fixes, the other causes and how to rescue a thin batch.
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Yogurt Tastes Too Sour: Causes and Fixes
Homemade yogurt that tastes too sour usually incubated too long or too warm. Here is how to get a milder batch and when sourness is a warning sign.
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Condensation Dripping into Jars: Causes and Fixes
Water dripping into yogurt jars comes from warm vapor meeting a cooler lid. Here is how to keep it off the yogurt and when a batch is still fine.
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Batch Overflowed: Causes and Fixes
Milk boiled over, jars spilled, or yogurt rose in the jar? How to tell which overflow you have, how to fix it, and when to toss it.
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Yogurt Separated into Curds and Whey: Causes and Fixes
Why homemade yogurt separates into curds and whey, how to rescue the batch, and the signs that mean it should go in the trash.
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Gut Healthy Soups: What You Need to Know
What makes a soup good for your gut: fiber-rich beans and grains, plant variety, less sodium and a fermented finish.
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Miso Benefits: What the Evidence Shows
Miso is a fermented soy paste with some live microbes and promising but mostly observational research, plus a lot of sodium.
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Pumpkin Yogurt Recipe You Can Make at Home
A 10-minute pumpkin pie yogurt made with Greek yogurt, canned pumpkin, maple syrup and spice, with variations, storage times and nutrition.
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Is Sour Cream Healthy? What the Evidence Says
Sour cream is mostly fat with few nutrients, but in 2-tablespoon portions the research does not flag it as a problem.
