j_i_m_r (j_i_m_r) wrote,
j_i_m_r
j_i_m_r

Further adventures in cheesemaking today. This one is a mixture of raw cow milk, goat milk and sheep yogurt. I'm trying to make a gooey-er cheese than I've done before. I seem to have gotten pretty good at hard cheese, but soft ones still elude me. We'll see how this goes.

Further news on the 2012 Culinary Symposium is on LeftCoastFood if anyone wants to check. We've found a great site and now need to narrow down dates.
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