This cheese started as a food waste rescue. I found two big bottles of kefir for 10p each because they were close to their best-before date and no one was buying them. I love picking up ingredients like this. It’s cheap, it prevents waste, and it’s how I learn through experimenting. I used the kefir as a starter to ferment fresh milk. It cultured quickly and formed a beautiful curd, some of which I cut, drained in a mould, and turned into a feta-style cheese. Then I aged it in 18% salty whey and