I am making shortbread cookies and am taking a  poll to see which kind of shortbread goes the furthest, in terms of enjoyment.

Just made my own buttermilk for the first time today and it turned out spectacularly.

So we're getting to be more and more a ferment friendly household. So far we are making our own

yoghurt

creme fresh (sp?)

buttermilk

naturally fermented ginger ale

bread

pickles

sourkraut

wine

beer

My next fermentary adventure is going to be in the direction of chees making.

Mmmmmmmmmmmm