OK so I have nearly perfected the Goat Cheddar! Temp control was critical even more so than I had originally thought. I found that getting it up to temp and killing the heat it will maintain temp for hours in the size batches I'm cooking.
Might start making UTube videos on it just because there isn't enough down to earth videos on the subject out there IMO
Also made 20 12oz jars of marionberry jam today! YUM
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