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.