What do you do with soured milk? Make cheese!!! I typically make my own cheese salsa dip these days, but for some time now, I've been wanting to make a batch of wild-herbed ricotta. It even passed the taste test with my son, who isn't the easiest to please. My daughter's idea of a cheesecake made me think of adding one of my wild syrups to the cheese such as fir, chokecherry, saskatoon berry, or pine mugolio and making a wild-flavoured cheesecake. I might try that idea the next time there is a heavy cream container cheesing itself in the fridge. Click here to read how the experiment played out: https://naturalhealthgodsway.ca/2025/01/26/wild-herbed-ricotta-cheese/