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So, while completely monopolizing the kitchen—which was fine since hubby was sleeping after his night shift—I began the steps way below for making my Wasted Broth and Wasted Veggie Soup, and I grabbed one of the most used books from my kitchen bookshelf, Wild Fermentation by Sandor Katz. (Yes I have a bookshelf in the kitchen stacked with dry goods, teas, and recipe books. I am a foodie nerd after all.) I had made Katz’s recipe for farmer’s cheese in the past, using some slightly off soy milk and it was delicious. So, I thought why not see if lightening will strike twice. His recipe is simple and calls for 3 ingredients: milk, vinegar, and salt, with the option of adding herbs, spices, or additions at a certain point in making the cheese.

My recipe is his recipe and it took about 2 hours to drip. The byproduct, the whey, went into my Wasted Veggie Soup, as well as my freezer for future soup endeavors. My herbal additions were based on what I had on hand, some lemon zest from one of the lemons I was using in my soup and some chopped parsley, again from a soup and broth ingredients.