Fermented Dairy

In this chapter I cover dairy kefir, yogurt, whey and strained yogurt (or labneh). In Scandinavia, where I am from, we eat a lot of fermented dairy. The fridges in the supermarkets are literally packed with different kinds of dairy products, many of which are only known in the Nordic countries, such as fil, long-fil, ymer, kvark, and skyr. Dairy is a staple in Scandinavia, and you will find it as an ingredient in many foods (it is not an easy part of the world to be dairy-free or lactose-intolerant in). I am going to cover just a few, very easy to make, fermented dairy recipes in this chapter. If you find them exciting, there are many other different dairy ferments you can explore outside of this book.