You’ve probably tried all the Kombucha. That age-old, likely Chinese in origin, fermented tea drink. Bottled in every grocery store. On tap at the bougie juice bars, shared workspaces, swaggy coffee shops, taprooms and growler shops. Maybe some kefir, the grain & cow’s milk derived …

The sunrise is now peaking over the horizon, and you’re staring groggily into your opened refrigerator until all of the cold, misty air has escaped. Fridgina, as you affectionately call her, now beeps at you for your negligence, and you beep back to oh so …

Strongly considering the homemade yogurt game? You absolutely should be. It’s ripe with benefits. And lactic acid. Here they are: