[Cheese] making goat milk cheese?

[Barbara Cornelius]

You *could* use it, to make a firmer curd. It's used in cow milk  
cheeses if the milk has been homogenized and/or pasteurized. But I  
don't think it's absolutely necessary.

Quoting mila bulic <mila.bulic at gmail.com>:

> 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:


-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20080104/5b18f0d4/attachment-0002.html