Best Dairy

Yogurt is a fermented dairy product made worldwide by culturing milk with Lactobacillus bulgaricus and Streptococcus thermophilus, with evidence of production dating back over 8,000 years in Central Asia.

Cultured butter is produced by fermenting cream with lactic acid bacteria before churning, a traditional European method that yields a richer, tangier flavor than sweet cream butter, common in France and Denmark.

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferment with lactic acid bacteria. Unlike American sour cream, it has a milder flavor and higher fat content, resulting in a less acidic taste profile. Crème fraîche is valued in cooki...

Kefir is a fermented milk drink originating from the North Caucasus region, produced by inoculating milk with kefir grains—symbiotic clusters of lactic acid bacteria and yeasts. The resulting beverage has a tart, slightly sour flavor with subtle carbonation from the fermentation process. Unlike yogu...

Punjabi cuisine represents a distinct culinary tradition stemming from the Punjab region. It’s recognized for its robust flavors built around wheat-based breads such as naan and roti alongside substantial dairy usage like ghee and yogurt. The incorporation of tandoor cooking—using clay ovens—creates...

Colston Bassett Stilton is an English blue cheese crafted at the Colston Bassett Dairy in Nottinghamshire. It’s renowned for its intensely complex flavor profile developed through a traditional cave-aging process using raw cow's milk. The cheese boasts a crumbly texture and a powerfully pungent arom...

Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reaches a thick, semi-solid consistency. It is a staple food across Lebanon, Syria, Jordan, Palestine, and other parts of the Middle East, commonly served at breakfast with olive oil and...

Organic Valley is a farmer-owned cooperative dedicated to producing certified organic dairy products and fresh produce. The organization champions sustainable farming practices and prioritizes animal well-being through its family-based farms. It serves consumers seeking ethically sourced food and su...

Lassi is a traditional yogurt-based beverage originating from the Indian subcontinent, particularly associated with Punjab. It is made by blending yogurt with water and sometimes spices or fruit, resulting in a refreshing drink that can be either sweet or savory. Sweet lassi is typically flavored wi...

Skyr is an Icelandic cultured dairy product with roots in Norse foodways dating back over 1,000 years, classified technically as a fresh cheese but consumed like yogurt, notable for its very high protein content.

Cropwell Bishop Stilton is an English blue cheese produced near Nottingham in the county of Nottinghamshire. The cheese’s distinctive flavor comes from using cow's milk and a traditional production method. It’s notable for its rich, earthy taste appreciated by those seeking authentic British cheeses...

Paneer Tikka is an Indian vegetarian dish consisting of cubes of paneer, a firm Indian cheese, marinated in spiced yogurt seasoned with turmeric, garam masala, and other spices, then grilled in a tandoor oven. It is typically served with chutney and sliced onions and functions as a popular appetizer...

Ayran is a traditional cold beverage made from a simple mixture of yogurt, water, and salt. It is the most widely consumed yogurt-based drink in Turkey, where it is deeply embedded in the culture and frequently considered the national drink. The beverage is also popular across the Middle East, the B...

Mirroring their whey success, ON offers a reliable casein option. This is the go-to choice for users who want the trusted brand experience for slow-release nutrition. Its perfect for the pre-bedtime shake, ensuring a steady stream of amino acids to support muscle repair throughout the long hours of...

The Encyclopedia of Dairy Sciences is an Academic Press reference first published in 2002, notable for covering milk production, processing, and products.

Sour cream is a North American and Eastern European fermented cream product with roughly 20% fat content, produced by culturing heavy cream with lactic acid bacteria to achieve its characteristic tangy flavor.

Doogh is a traditional savory Iranian beverage made by mixing yogurt with water and adding salt and dried herbs such as mint. It is often carbonated and served chilled, making it a popular cooling drink during hot weather in Iran and neighboring countries like Afghanistan. The drink is widely consum...

Matsoni is a traditional Georgian fermented milk product, one of the oldest cultured dairy foods in the Caucasus region, fermented at room temperature with a unique microbial culture distinct from Bulgarian yogurt.

Dadih is a traditional Indonesian fermented buffalo milk originating from West Sumatra, uniquely cultured by leaving fresh milk in bamboo tubes covered with banana leaves.

Buttermilk is the liquid remaining after churning butter from cream, or a cultured dairy drink made by fermenting low-fat milk with lactic acid bacteria, widely used in baking across North America and South Asia.

Ryazhenka is a traditional fermented milk drink popular in Russia and Ukraine, distinguished by its production method utilizing baked milk. The milk is slowly heated until it acquires a caramel-brown color and a distinct, slightly sweet flavor, after which it is inoculated with lactic acid bacteria....

Long Clawson Stilton is an English blue cheese produced by Long Clawson Dairy, a farmers' cooperative founded in 1911 and located in the village of Long Clawson in Leicestershire. It is one of the few dairies authorized to produce Stilton, which carries Protected Designation of Origin status restric...

Amasi is a traditional South African fermented milk product with a thick texture and sour taste, historically consumed widely among various indigenous populations.

Filmjölk is a traditional Scandinavian fermented milk product originating in Sweden, created by introducing mesophilic lactic acid bacteria to cow's milk. The fermentation process yields a drinkable yogurt-like product characterized by a mild, slightly sour flavor and a smooth, often ropy texture. I...

Laban is a liquid fermented milk product common across the Arab world, ranging from a thin drinkable yogurt in the Levant to a more concentrated form in the Gulf states, used both as a beverage and cooking ingredient.

Tan is a traditional Armenian fermented dairy beverage made from cultured milk, notable for its salty, refreshing taste and probiotic properties.

Jameed is a hard, dry, fermented dairy product originating from Jordan and the broader Levant region. It is made by straining, salting, and fermenting goat or sheep's milk yogurt until it loses most of its moisture and forms solid balls. This preservation method allows the dairy to be stored for ext...

Smoked queso is a Tex-Mex dip made by melting processed and fresh cheeses with chiles in a cast-iron skillet on a smoker, gaining popularity at American backyard cookouts in the 2010s.

Viili is a Finnish ropy fermented milk product made using a specific strain of Lactococcus lactis subsp. cremoris that produces long, stretchy strands, and has been cultivated in Finnish households for generations.