Making rolls and yogurt cheese for Thanksgiving

I was cleaning out the fridge to make room for the upcoming gastronomic event and came across a surplus of plain yogurt.  I decided it should be made into cheese, figuring it would come in handy, and it did (for the tiramisu, replacing the mascarpone).  All I did was pour it into cheesecloth and let it strain a day, resulting in cream cheese-like consistency.  I’ll let you know how that turned out after we eat it.

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Tonight we started our overnight soft herb rolls.  Luna helped me out, kneading the dough.  They were a breeze!  I will let you know how they are in the morning, when I bake them off.  They looked gorgeous going in the fridge.

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