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herbs de provence kefir cheese

January 27, 2013

1. drain homemade kefir in cheesecloth for 8 hours (caution – pets will go crazy for this).
4-24 hours will produce a range of consistency from sour cream to cream cheese or farmers cheese.

2. mix with a pinch of salt and a good amount of herbs de provence (savory, fennel, basil, thyme, and lavender,) or your favorite herb blend.

refrigerate, and let flavors mingle for 2+ hours before eating.

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from cultures for health

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it’s wonderful! if you culture kefir, i highly recommend doing this with your leftovers (if you have any!)

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