Yes Whey - September 8, 2012

It's inexplicable, yet here I am drawn into the world of bacterial cultures and fermentation, after a lifetime of allergy to anything having to do with kitchen.

From kombucha and greek yogurt, I'm turning to cheese and bread. Luckily our son has claimed the brewing niche.

Inspired by a gallon or so of accumulating whey, I transformed it into bread and soup which will also begin to address the bushels of chard and kale out back. The severe food critic in the family gave it a "not bad" - high praise, indeed!

 Homemade sour cream and cream cheese will become a cheesecake in a couple of days.

cream cheese draining