…with the January Seed-Swap (see earlier posts) and delicious yogurt chese.



Yogurt cheese with bread crumbs….. It’s easy to make “yogurt cheese” from homemade fresh-milk yogurt, which is then left to drain in a cheesecloth for several hours – I use the whey for lacto-fermenting beets (to make beet kvass) and the lovely yogurt cheese rolled in our very own fermented sourdough bread.



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