Grab some milk kefir (coconut / kefir milk of choice) and let it party for 24 -48 hours (or until the vibe is right) until the curds and whey have a dramatic separation and the curds get nice and thick!
Cultures like the Symiots, Hunzakuts, Sardinians, and Campodimelani are all about that delicious, traditionally fermented cheese life, made from the milk of sheep, goats, or cows.
So, if you’re diving into the cheesy goodness, opt for those high-quality, aged cheeses that have stood the test of time, not that sad processed stuff!
