not so brie

Well, I tasted my log o' cheese the other day and it's very definitely not brie. It's super-sharp and still crumbly. I think it's not faring so well in the fridge and I may take it out to age at room temperature now that it's firmed up and all...

I've made myself some kefir too. I had some milk that was approaching its expiration date and I didn't want to drink it all because plain milk is kind of gross (I usually only use it for cooking these days). So I poured it into my two-thirds-empty kefir bottle, shook it up, and left it out on the counter for two days, shaking it and venting the gas from the bottle whenever I could remember to. Popped it back in the fridge for a few days, and I have a new batch of kefir again. I know that whole leaving milk out on the counter thing might sound gross, but you gotta remember that the reason kefir and yogurt were invented in the first place was to preserve milk back in the days before refrigeration. So long as you use all-natural kefir with live culture in it, you can totally do this, and in theory never actually need to buy bottled kefir again, only milk. I'll probably forget to replenish the bottle with milk sometime down the road and have to get a new one, but whatever.

Meanwhile in kombucha-land, I'm getting a good, floaty mat on two out of my four bottles. I have to clean out my old tea leaf jars and transfer everything into there so I can have one nice big mother culture. That will be tomorrow, I hope. Sometime this weekend anyhow.

Woo, I'm tired. I left work early today since my boss took a day off, hiked about 6 miles mostly along the shore, wrote down some good ideas for my script, and bought some ice cream on my way home. I've really got to do that more often. Now I'm going to go lie the heck down because my feet are tired.