I made ricotta the other day for a cranberry strata and have about 5 cups of kefir set aside to turn into more cheese, but I want about 8 total before I do so.
Aside from that I'm going to try tamales, probably with shredded turkey, but only because I want to use a masa dough for a quiche crust and need to play with a few variations without wasting the food. So far, I know I'll use bacon grease instead of lard but I'm most curious as to whether the whey from the cheese can be successfully used instead of stock or if it will be puke-inducing.