<p>Quoting Jack Schmidling <arf@mc.net>:<br />
<br />
> Barbara Cornelius wrote:<br />
>><br />
>><br />
>> I'm sorry, but this is just not true. Usually goat milk has a
little<br />
>> *more* fat than cow milk;<br />
><br />
> I stand corrected but there is something about the fat that makes it<br />
> difficult to produce a cheddar type cheese. Something to do with the<br />
> globule size which makes it similar to homogenized cow milk.<br />
><br />
> Is it not true that one can not separate the fat with a separator to<br />
> make cream and butter with goat milk?<br />
><br />
> I confess limited experience with goat milk and not having milk goats,<br
/>
> the cost makes it not worth further investigation. I made two batches<br
/>
> from fresh goat milk and they both turned out hard as bricks. Nice<br />
> grating cheese but no joy.</p><p>
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.<br /> </p><p>
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. </p><p>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</p><p>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. </p><p>Barbara</p><p> </p><p><br />
</p>