They may seem like opposites—one refreshing and spoonable, the other crusty and chewy—but yogurt and sourdough have more in common than you’d think. Both rely on thriving microbial cultures, both ask for patience and care, and both connect us to timeless kitchen rituals. This post explores the surprising overlap between these two ferments—and why mastering one can make you better at the other.

Thermophilic yogurt should be rich and spoonable—not thin and runny. In this guide, we’ll walk you through simple ways to thicken up your homemade yogurt, troubleshoot common mistakes, and set yourself up for creamy success.

Think your yogurt culture is broken because your first batch didn’t gel? Don’t panic—it’s probably just waking up. In this post, we break down exactly what’s happening during activation, how to strengthen mesophilic and thermophilic cultures, and why three batches is the magic number before deciding there’s a real problem. Plus, our approach to customer care, even if you didn’t buy from us.