*Method: Weigh each ingredient and mix thoroughly. Cover and leave 12+hrs to curdle. Pour through a wet coffee filter, and repeat through the same filter paper until cream/milk solids clarify.
**Method: Using a melon baller, make small balls of the beetroot. Submerge the beetroot balls in a 3% saline solution (20g of salt combined with 1L of water) and seal the bag. Leave for a few days to ferment.
