These bacteria ferment the milk, turning it into the creamy, tangy yogurt we all love. After fermentation, the yogurt is cooled to stop the process, ensuring the ideal balance of flavor and texture.

In a groundbreaking move, the FDA has approved a new UV light-based process for sanitizing raw milk — one that preserves its ...

Blend with herbs and other ingredients to create sauces and dressings; Whip cottage cheese until smooth and use as a ...

Raw-milk cheese’s popularity in the U.S. can be accredited mainly to marketing tactics, says Carlos Yescas, who has judged the World Cheese Awards and is a co-founder of Lactography, ...

Clover Creek has sold about 1,600 gallons of raw milk and produced about 10,000 pounds of cheese made from raw milk since the beginning of this year, according to Anthony Rice, ...