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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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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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