“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).

In terms of flavor, it’s often described as creamy and tart with a slight “earthy” flavor, not dissimilar from that of goat ...

Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...