Swedish fil mjolk is a yogurt drink not unlike Russian kefir that's not difficult to make yourself. All you need is a culture from G.E.M. Cultures, 30301 Sherwood Rd, Fort Bragg, CA 95437, 707 964 2922.

It's a pro-biotic that grows at room temperature and has admirable effects upon troublesome guts. Like making yogurt, you don't need any special equipment. You just mix the starter according to instructions into the room temperature milk, making the next batch from a measure of the one before. Send a self-addressed envelope for a catalog.

Because it cultures at room temperature just sitting on the counter, you can culture pretty much any milk from cow or goat milk to rice, soy, coconut and almond milk.

If you grow the culture in table cream or half-and-half, you'll get a wonderful creme fraiche. Line a sieve with a double layer of paper towel and pour the creme fraiche in to drain and the result is a rich cream cheese.

Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food.