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<DIV><FONT face="Courier New">Elizabeth,</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">I am jealous...I'd love to have access to
fresh goat milk. </FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">My dad was in the dairy industry most of his
life...his company manufactured coagulants, enzymes and the like. I'll
pose your question to him, but I think he's out of town, so it may take a few
days. I'd actually like to get him on this list, but he's not the most
computer literate person.</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">Regards,</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">Kathy</FONT></DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=elianeal@copper.net href="mailto:elianeal@copper.net">Elizabeth
Cameron</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=Cheese@hbd.org
href="mailto:Cheese@hbd.org">Cheese@hbd.org</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Tuesday, December 12, 2006 11:53
AM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> [Cheese] Raw Cheese</DIV>
<DIV><BR></DIV>
<DIV><FONT face=Georgia>Hi,</FONT></DIV>
<DIV><FONT face=Georgia>I am new to the conversation, and have a
question. Does anybody make cheese from raw fresh milk? I have
dairy goats and would prefer to keep the enzymes alive in making
cheese. I use the milk raw for chevre, which works great, but
don't know about doing this for hard cheeses. Most of the recipes say to
pasteurize.</FONT></DIV>
<DIV><FONT face=Georgia></FONT> </DIV>
<DIV><FONT face=Georgia>Thanks.</FONT></DIV>
<DIV><FONT face=Georgia>Elizabeth</FONT></DIV>
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