An Ecological Kitchen

I am having a lot of fun making multi-grain breads using wheat, oats, cornmeal, soy meal, and a variety of seeds. I have also been culturing local low fat milk from Wright's Dairy farm and making yogurt. I strain the cultured yogurt through a coffee filter making yogurt cheese and I use the leftover whey in my bread. I season the yogurt cheese with all kinds of things: fresh black pepper, raw garlic, red onions, mint, basil, dill, scallions, and green olives. You can make the cheese sweet too, by adding raisins honey or apples and peaches. Play around, have fun!