Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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FAQ
kefir (read all 15 entries…)
whole kefir cheese, with seasonings. Also, whey soup?

I’m having so much fun experimenting! (tee-hee!)

I just took three cups of whole, fresh kefir and made cheese from it simply by heating it gently and straining it. Well, I also added salt, pepper, and rosemary for flavor.

It only took a few minutes. As the kefir warmed I soon saw it beginning to curdle and congeal. The white cheese grains collected on top, and began to stick together in a somewhat rubbery mass. I could see clear whey underneath when I pushed the curds aside with a spoon. Then I strained it through a cloth, saving the whey.

I never liked the taste of whey before, because it is so sour. But this time the spices made it taste more like a soup base. I’m glad I saved it! I’m going to add some vegetables later to see how that goes. I’m thinking carrots, onion, and cabbage would be very nice.

From about three cups of kefir I got two cups of seasoned whey and a generous half-cup of cheese. The cheese is thicker and rubberier than the ricotta I made before, but I think it will still spread very nicely on toast. I really like the new flavor. I will make this many times again, I can tell, especially for parties as an appetizer!

I’m not in the mood to cook anymore right now, so I’m cooling the whey in the fridge. I’ll make soup from it later, and report how that went.



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