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Always made what my Mum referred to as 'cream cheese' any time the milk went sour on the doorstep, just left it to curdle, then strain off the whey through a muslin cloth, stir in a little salt (to make it keep better) and some chives f you like. Doesn't keep long (a week or 2 in a good fridge) but very nice way of avoiding waste.
Had a few tries at 'proper' cheese when I kept goats. It was edible, but not really what I was trying for.
Flowers come in too many colours to see the world in black-and-white.
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