Hey Reader,

Last week, it was homemade sour cream; this week, it is a DIY cheese spread.

Did you know you can turn your everyday yogurt into a delectable, creamy cheese?

A cheese that is great as a dip for cool, crunchy veggies on hot summer days.

It's easier than you think, and the results are truly extraordinary! ✨

​From Yogurt to Cheese: Simple DIY Creamy Spread {One Ingredient}​

With just a few simple steps, you can craft a tangy and versatile cheese spread perfect for appetizers, desserts, and everything in between.

In our household, this is my go-to cheese spread for crackers. Better than cream cheese (or even Boursin) and a lot cheaper.

Not only is this homemade delight bursting with flavor, 💥 but it also offers a wealth of nutritional benefits.

Discover the magic (and thank the microbes 🦠 that made the yogurt) of making your own yogurt cheese today!

​https://www.makesauerkraut.com/yogurt-cheese/​

"I used an organic kerned yogurt—which means it has already been strained several times, so it is quite thick and creamy. I strained it for 36 hours and added some garlic and wild garlic pesto I had + salt. It is amazing!“ —Phyl

Check it out!

🥂 World Kombucha Day - February 21, 2026

My fellow fermenter, Hannah Krum, over at Kombucha Kamp, helped to initiate a holiday in 2020 called "World Kombucha Day" to celebrate the profound impact the symbiotic cultures used to make kombucha have had on our bodies, mind, and culture as a whole.

Whether you already brew kombucha or would like to start, her website is a wealth of resources. Check it out and learn more about World Kombucha Day:

​Kombucha Kamp​

⚡ Other Valuable Creators I follow. Check Them Out!

Darcy @ The Purposeful Pantry I'm Darcy, and I'm a dehydrating fiend! I love talking about food preservation through dehydrating, and all the ways that it can be used to create a stocked pantry and wonderful meals for your family! Subscribe​

Sourdough Duffy Start Baking Perfect Sourdough Join 14,481+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef. Subscribe​