Hi Mark, I have doubled this recipe and it’s worked wonderfully… so I can honestly say that tripling should work well too.
Enjoy them, and congratulations on all of the celebrating after a long hiatus…

Hi Jim,
That’s an awesome question, I have refrigerated the dough for its first rise overnight so that the following morning I can bring it up to room temperature separate the dough into balls and then bring it to a second rise before cooking it on the skillet. But I have never frozen the dough before. I don’t know how that would work with a two rise needed in the dough.
Now I’m just thinking out loud. I would think if we’re going to try to freeze it, I’d freeze it after the second rise or at least I would try it that way or test it that way first. But as I mentioned, I’ve never done it before, but if you do this, please let me know how it turns out.

Thank you for your good wishes….
Canja, can absolutely be frozen for up to 1-2 months… but just know that the rice will be a little mushy when it defrosts. The flavor will be there but the consistency will change ❤️

There’s no difference.. goat or cow milk would work well.

I have used raw milk in making fresh cheese, and had no issue, and no need to separate the cream.
Not all states allow the sale of raw milk, so buying it not over processed is really important.

Hi Lia, that’s exactly how I was taught too. It might be help if you alternate the foil layers when wrapping tightly?