[Cheese] making goat milk cheese?

[mila bulic]

I read that you need to use calcium chloride in goat's milk in order to make
a proper cheese...

On Jan 4, 2008 12:17 AM, Barbara Cornelius <bac at nebrwesleyan.edu> wrote:

> Quoting Jack Schmidling <arf at mc.net>:
>
> > Barbara Cornelius wrote:
> >>
> >>
> >>   I'm sorry, but this is just not true. Usually goat milk has a  little
> >> *more* fat than cow milk;
> >
> > I stand corrected but there is something about the fat that makes it
> > difficult to produce a cheddar type cheese.  Something to do with the
> > globule size which makes it similar to homogenized cow milk.
> >
> > Is it not true that one can not separate the fat with a separator to
> > make cream and butter with goat milk?
> >
> > I confess limited experience with goat milk and not having milk goats,
> > the cost makes it not worth further investigation.  I made two batches
> > from fresh goat milk and they both turned out hard as bricks.  Nice
> > grating cheese but no joy.
>
> Goat milk is naturally homogenized. It has smaller fat globules, although
> the milk can be separated from the cream with a separator. If you let a jar
> of it set for a couple of days, you can see that some of the milkfat does
> rise to the top.
>
> There are several makers of really good goat cheddar, although I have no
> idea exactly what they have to do differently from cow cheddar to make it.
> I have a local source for goat milk, and I've used it to make 50/50 goat-cow
> hard cheeses, but not cheddar.
>
> What I don't know about goat milk and goat cheeses FAR exceeds what I do
> know, however :) Try Fias Co Farm's site, and definitely look at this site:
> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
> He has goats and is also a biology prof who teaches his students about
> fermentation, yeasts, etc. by making cheese, beer, bread, etc. He uses his
> goats' milk in his cheeses, and puts up all kinds of recipes.
>
> Barbara
>
>
>
>
>
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