Hi!
I'm on my phone so I'll keep this short.
I've been doing little fermentation projects for two years or so.
Based in Germany but currently spending some time in an IC in southern Israel. Started working in the dairy here and interested to get my hands on some tips for working with raw goat milk (to do at home, not in the dairy itself).
And of course, happy to stick around the forum and use it as a further resource for other things that might come up!
Thx!
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- Nuka Ninja
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