[Cheese] making goat milk cheese?

[Jack Schmidling]

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

According to Kosikowski, any milk that is not still warm from the animal 
needs calcium chloride.  This is no doubt true in a theoretical sense 
but seems a bit of a reach in the real world.

I never used it with fresh milk but it does seem to help firm up the 
curd when using homo milk.  This would indicate that the same could be 
true for goat milk.

js



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