Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!