Somehow each of these cheeses would last for weeks despite turning up in creamy steak dressings and tomato salads. Occasionally we'd cut tiny slivers and savor the pungent aroma without distraction. The cheese was produced with lots of love and a precision that only comes with years of experience. There's something about artisan produce that commands absolute respect. The skills and patience required are admirable and often the passion needed to compete with mass production is unwavering.
More starter can be added if you prefer a rather tangy yoghurt and the amount of dehydrated milk powder can be adjusted for a thicker or thinner consistency. Resulting whey can be stirred back into the yoghurt or poured off and reserved for making bread.