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cheese is very inefficient


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Real cheese from goat's milk runs roughly 1Kg of cheese per 6.6l of milk and retains almost all the food value of the original milk. In VS, we get 4 measly slices from 25l of milk and lose 75% of the sat along the way. Given the time and salt cost involved, this is not very worthwhile just for the shelf life and dairy boost. I think a better balance would be 1 wheel per 10l of milk and 2 salt per wheel at the final step.

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