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Ingredients
US|METRIC
4 SERVINGS
- 1/2 gal. goat (’s milk, cow or sheep’s milk may be used – ultra-pasteurized goat’s milk cannot be used.)
- 1 Tbsp. plain yogurt (live culture, mixed in 1 tbsp milk from above, I used homemade yogurt)
- 1/4 rennet (tablet dissolved in 3 oz distilled water at room temp)
- 1/2 tsp. salt
- 5 1/2 Tbsp. salt (for every 20 oz fluid whey)
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