I don’t always acknowledge this, but there are actually a lot of fermented foods in the world besides artisan cheeses! Kefir grains, for example, are loaded with highly beneficial probiotic bacteria. When combined with milk, they yield a form of cheese, as Amanda Feifer explains in her article (below). They also yield a form of cheesecake (see our recipe using goat’s milk). Amanda is a
Kefir Cheese with Amanda Feifer
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