Cheese and Yogurt, Bread up next

[Guest guest]

I started making my own yogurt. I started with Greek yogurt. It came out thick,

but not greek yogurt thick. I added a small amount of kefir to a small amount of

the yogurt, the grains still look healthy and it tastes stronger and more acidic

than my normal kefir in less than 24 hours.

Ended up with a lot of curds yesterday and decided to try cheese. My strainer is

really fine and has hooks in it so I wrapped the strainer itself in material and

sat it in the cold oven. Today I added pesto and a dash of sea salt. Tastes just

like feta cheese!

Today I will start dough for pizza.

I love my KEFIR!

Deidre

Philadelphia