I let my piima culture die over the winter, which made me sad.  I have remedied the situation however, and now have not only a new healthy piima culture but some fil mjolk as well.  I haven't tasted the fil mjolk yet, but it sets up very nicely at room temperature, and has a much sharper "buttermilky" smell than the piima.  Both are room temperature "yogurt" cultures that come originally from Scandinavia.  I also made some skyr last week, which didn't work out particularly well.  I think I left it too long at too high a temperature, so it was very grainy and sour.  It did produce some nice whey though, that will see it's way into lactic acid pickles over the next little while.  I just finished some sauerkraut and some fermented bean paste before the whey was done, and they soured much more slowly than the ones using whey I made last year.  I left some of the whey out to see how sour it will get.  I'm itching to try some of the traditional Icelandic whey pickles, but need good sour whey (syra or mysa in Icelandic I think) to make it work. 

I'm recovereing from a wintertime slump into too much prepared food and cooking a lot.  It's so much fun to try new stuff.  I managed to dehydrate a batch of Ethiopian berbere over the weekend, so it will hopefully keep longer and take up less space that way.  I want to experiment with adding some to green pea flour for "instant" backpacking food.  I think it should work pretty well.  Only one way to find out...