Below....
~\~ Shar ~\~
http://viewtoponder.blogspot.com/
http://groups.yahoo.com/group/PoultryLoversCanCook/
http://groups.yahoo.com/group/GoatMilkCheeseMeat
In a message dated 11/13/2010 3:45:41 P.M. US Eastern Standard Time,
Homesteadingfamily@yahoogroups.com writes:
I LOVE cheese! All kinds!And I make Baby Swiss, Colby, Cheddar and some
farmhouse types...and have tried to make Chevre (w/basil and garlic, our
favorite!) with Jersey milk, but it does not have the whang that the goat milk
lends it..why?
**I have wondered if it has something to do with the size of the fat
particles and airborne cultures and such. I've had milk cows and dairy goats and
I don't see much difference in taste. It's more the difference in the
butterfat distribution when drinking it fresh, IMHO.
I used to get goat milk and swap it for cows
milk so that a friend of mine could make the cheeses that I make...we
bartered one for the other. And I still think (IMHO) that goat or
sheep's milk makes the best Feta...
** I agree of course! But it's all good made fresh!
There is a simple handbook called
"Goats Produce, too", which is my favorite for simple cheeses. I
recommend it to any beginner to cheese making.
** This is an EXCELLENT book and I also highly recommend it. There's more
than cheese making in it too so also good for general use. ;) Of course one
can always buy it used on Amazon so that's a good deal too.
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