In this episode we learn about some of the amazing products that can be produced by fermenting milk. We look at what makes yogurt possible, the story of kefir in Russia and viili in Finland among many more! As usual, if you have any notes, corrections or ideas for episodes you can hit me up on Instagram @planetpantrypod or by email nick@threetreeprovisions.com Some sources are listed below but not everything fits so reach out if you want help finding where I got specific info.  https://www.ncbi.nlm.nih.gov/books/NBK234677/ (sudanese products) https://nordicfoodlab.wordpress.com/2014/04/10/2014-3-there-will-be-slime/ (nordic viili) https://www.journalofdairyscience.org/article/S0022-0302(86)80706-8/pdf https://www.youtube.com/watch?v=XEb7pCvYj3g (sandor katz workshop) https://academic.oup.com/nutritionreviews/article/73/suppl_1/4/1819293 https://brodandtaylor.com/blogs/recipes/the-science-of-great-yogurt#:~:text=Protein%20is%20Key%20to%20Thickening,lactic%20acid%20created%20by%20culturing. https://www.discovermagazine.com/the-sciences/the-science-of-yogurt https://invisiverse.wonderhowto.com/how-to/fascinating-disturbing-story-yogurt-was-accidentally-invented-0170049/ https://www.masterclass.com/articles/how-to-make-your-own-homemade-yogurt-in-7-easy-steps#quiz-0 Molecular Gastronomy by Herve This Art of Fermentation by Sandor Katz Kefir Cookbook by Julie Smolyansky https://scienceandfooducla.wordpress.com/2017/07/04/the-science-of-yogurt/ https://www.sciencedirect.com/science/article/pii/S0022030297761812 https://lait.dairy-journal.org/articles/lait/abs/1992/01/lait_72_1992_1_1/lait_72_1992_1_1.html http://www.magma.ca/~pavel/science/Yogurt.htm https://russiapedia.rt.com/of-russian-origin/kefir/#:~:text=The%20word%20kefir%20means%20pleasure,and%20recipe%20were%20given%20away.