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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
goat milk, raw, whole, warm from milking or rewarmed; semi-wild grazing, Feb–Oct
Starter: optional native or selected cultures
Total time across the recorded steps: 37 h – 3.1 days
Start
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What changes:Raw whole goat milk goes into the vat
Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
G, raw, whole, warm from milking or rewarmed; semi-wild grazing, Feb–Oct
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
What makes this one different
Tiny oval raw goat cheese shaped through a perforated tube; matured ones turn bloomy or orange-smeared. Moisture 50%, fat on dry matter 51%, protein 21%, pH 5.6–6.3.
Rind
None (fresh); very thin skin with white bloom or red-orange bacterial smear (matured)
Size
Elliptical, 8 × 6 cm, h 2.5–3 cm; ~80 g
Variants
freschissimo (1–2 d): no rind
fresco/matured up to 3 weeks: bloom or red-orange smear, creamy under rind