Here’s a salad I thought was worth sharing. The base is radicchio, with its bitterness offset by a dressing of tahini, lime juice, olive brine, and chili paste (very inspired by Anna Ladd’s “tahini and pungent liquid” formula). For toppings I used onions, cheddar, pepitas, chickpeas, sliced cornichons/gherkins, and a piece of salmon that I broiled with mustard.
I made some yogurt using Daniel Gritzer’s recipe at Serious Eats. It worked very well, in the sense that three days after I started, I had homemade yogurt that tasted about the same as the yogurt I started with.
I inoculated half a quart of milk with some Fage and incubated it in a cheap styrofoam cooler with a heating pad inside, which was able to maintain a temperature slightly over 100 °F for the few hours it took the yogurt to set. I strained the yogurt down by about half using cheesecloth, but a large coffee filter probably would have been easier.
The process was interesting but not really practical at such a small scale. It might be fun to try out some of the starter cultures that are available online.