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Emily GreenPurpleFireDragon's avatar

And just tonight I am wondering how to “save” the soft goat cheese that may or may not be good after today. Freeze it?

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Anne Marie Bonneau's avatar

Great timing :D I would freeze it. It might change the texture but you can always cook with it later.

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Meleah Wright's avatar

Just shake after it thaws, it is just fine.

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James Young's avatar

I've used your method for making yogurt, but I've always wondered why it is necessary to take fresh milk straight out of its container and heat it to 180 degrees. Wouldn't the process work as well just warming it up to 110 degrees?

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Anne Marie Bonneau's avatar

I haven't tried heating it to the lower temperature only. I think the process will work but the yogurt won't be as thick. Heating the milk to 180 alters the structure of casein protein in it and that results in thicker yogurt. If you skip 180 and go to 110, please let us all know how that works. (Maybe I will also try it.)

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Sunny's avatar

In ‘84 the director of the camel farm in Jaisalmer, India invited us for dinner.In a small space in his backyard there were five cows.He had constructed a trough around the enclosure that picked up the methane gas emitted by cows. It was siphoned off to a stove in his kitchen where dinner was cooked.

Scalloped potatoes was my go to for pot lucks when my daughters were younger. The trick to bringing the right item to the party table is to bring something that is easily recognized. The pan going home was always empty. The most common thing I heard was that it was long ago when they were kids eating their mothers scalloped potatoes.

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Anne Marie Bonneau's avatar

I love hearing stories of resourceful practices. (This book has lots of them.)

I think just about everyone loves scalloped potatoes. That's a great choice for a potluck. I think I need to make some soon...

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Joan Parnell's avatar

I may not be able to afford to become a paid member, but I have bought your book from Amazon and use it regularly. You are a true advocate for caring for our planet. Thanks for your help.

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Anne Marie Bonneau's avatar

Thank you very much for buying my book and for subscribing to my newsletter! I really appreciate you signing up for my posts, paid or not!

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vitajexjexjex's avatar

I get Organic Valley milk here in my state, which does come in a TetraPak, but it lasts FOREVER. Once I had a carton stay fresh and sweet for eight weeks! As a single woman who enjoys cereal every couple of weeks as a treat, this lets me have it around when I need it without any waste. If it does end up souring, I shake it up and use it to bake with.

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Sunny's avatar

It has been over40 years since Canada switched to selling milk in bags.

Wake up America.

Don’t get me started on Metric.

BTW, baking with a scale is the best.

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Meleah Wright's avatar

In the 70’s in Pennsylvania, there was a dairy that captured their methane gas and ran the operation.

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Lisa Garcia's avatar

Some great ideas! Thanks for the links.

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