[Cheese] Goats Milk

[Dion Hollenbeck]

At 10:45 PM 2/7/2006, David Weltman wrote:
>We have Goats Milk - Any recipes for making Cheese would be appreciated.


I have been making goat's milk cheese for some time now.  I used the 
recipe from Ricki's book and bought the chevre starter from her web 
site (www.cheesemaking.com).  Could not be simpler.

One thing which I learned early on is that the milk is what makes the 
difference.  I went from making a Fromage Blanc as my first few tries 
using store bought cow's milk.  Then I tried chevre with store bought 
goat's milk.  Then I finally got a source of fresh raw goat's milk, 
and the difference was truly amazing.  With no difference in 
procedure or starter mix, the resulting curds all of a sudden had 
about 3/4" of whey on top of them, they had separated from the sides 
of the vessel and when ladeled out of the container for draining, 
held together instead of breaking apart at the slightest touch.  The 
curds drained much faster and when I divided them up to add herbs 
after draining, they immediately formed a ball that left no residue 
other than a very slight oily film on the sides of the bowl.  The 
store bought milk, produced curds that coated the sides of the bowl 
and had to be scraped off.

If you can get fresh goat's milk, the difference is *really* astounding.

dion