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Catfish Noodlin
Aug 9, 2008

[I want to] shit in your fucking mouth. [I'm going to] slap your fucking mouth. [I'm going to] slap your real mother across the face [laughter]. Fuck you, you're still a rookie. I'll kill you.

I made my first attempt at making cheese last week and made some Queijo Fresco(a Portuguese fresh cheese) but I was a coward and hardly ate any because I used raw milk.

Does anyone have any advice on this? The only local sources of "fresh" milk are sold at the local farmers market, and due to regulation sold as "pet food" under what I assume is a wink-nudge plausible deniability. Should I just deal with it, or is there some secret to finding "fresh" pasteurized milk in an urban environment(South Florida?)

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Catfish Noodlin
Aug 9, 2008

[I want to] shit in your fucking mouth. [I'm going to] slap your fucking mouth. [I'm going to] slap your real mother across the face [laughter]. Fuck you, you're still a rookie. I'll kill you.

Thanks for the responses. I think in general circumstances are going to result in me using grocery store milk to at least practice on in the short term, as it doesn't seem like I have a lot of other good intermediate options.

Is there any specific recipes you guys would recommend for making something a little bit more complex then a white, fresh cheese? Or does getting into harder cheeses or age cheeses something I should wait a little longer on?

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