[Cheese] making goat milk cheese?

[Jack Schmidling]

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.

js


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