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CIRCLE WITH A DOT

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  3. First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

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  • sundogplanets@mastodon.socialS This user is from outside of this forum
    sundogplanets@mastodon.socialS This user is from outside of this forum
    sundogplanets@mastodon.social
    wrote last edited by
    #1

    First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

    Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

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    michaelgemar@cosocial.caM hub@cosocial.caH cafechatnoir@mastodon.socialC ranx@mastodon.socialR Q 5 Replies Last reply
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    • sundogplanets@mastodon.socialS sundogplanets@mastodon.social

      First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

      Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

      Link Preview Image
      michaelgemar@cosocial.caM This user is from outside of this forum
      michaelgemar@cosocial.caM This user is from outside of this forum
      michaelgemar@cosocial.ca
      wrote last edited by
      #2

      @sundogplanets How does one dry and preserve cheese?

      sundogplanets@mastodon.socialS 1 Reply Last reply
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      • michaelgemar@cosocial.caM michaelgemar@cosocial.ca

        @sundogplanets How does one dry and preserve cheese?

        sundogplanets@mastodon.socialS This user is from outside of this forum
        sundogplanets@mastodon.socialS This user is from outside of this forum
        sundogplanets@mastodon.social
        wrote last edited by
        #3

        @michaelgemar Just let it sit out for a couple of days. Then wrap in parchment paper and stick in the fridge or basement for as long as I can wait. YUM.

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        • sundogplanets@mastodon.socialS sundogplanets@mastodon.social

          First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

          Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

          Link Preview Image
          hub@cosocial.caH This user is from outside of this forum
          hub@cosocial.caH This user is from outside of this forum
          hub@cosocial.ca
          wrote last edited by
          #4

          @sundogplanets now I'm hungry...

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          • sundogplanets@mastodon.socialS sundogplanets@mastodon.social

            First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

            Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

            Link Preview Image
            cafechatnoir@mastodon.socialC This user is from outside of this forum
            cafechatnoir@mastodon.socialC This user is from outside of this forum
            cafechatnoir@mastodon.social
            wrote last edited by
            #5

            @sundogplanets

            Oh, that looks goooooooood.

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            • sundogplanets@mastodon.socialS sundogplanets@mastodon.social

              First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

              Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

              Link Preview Image
              ranx@mastodon.socialR This user is from outside of this forum
              ranx@mastodon.socialR This user is from outside of this forum
              ranx@mastodon.social
              wrote last edited by
              #6

              @sundogplanets I can't make chevre but when it starts to get warm I treat myself with goat milk for breakfast ๐Ÿ๐Ÿ˜€

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              • sundogplanets@mastodon.socialS sundogplanets@mastodon.social

                First batch of garlicky smoked paprika chevre ready to dry and preserve (this is the cheese recipe I've had the highest success rate preserving).

                Also I might smell like garlic and smoked paprika forever. (This is not really a problem!)

                Link Preview Image
                Q This user is from outside of this forum
                Q This user is from outside of this forum
                quoidian@mstdn.ca
                wrote last edited by
                #7

                @sundogplanets
                https://wwe.goatmilkproducts.ca/ in Arthur Ontario might be a useful penpal.

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