If you shoot google with a "hot to make cheese" this page will pop <a href="http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html">http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html</a><br>
The man is a bio and chem professor in some university in the northen
us. He has been making goat cheeses fince forever. Go ther,
do, he has some very nice walkthroughs and a LOT of info, even on how
to handle your goats. Have fun and happy holydays to all.<br>
<br>
Albert.<br><br><div><span class="gmail_quote">On 12/12/06, <b class="gmail_sendername">Elizabeth Cameron</b> <<a href="mailto:elianeal@copper.net">elianeal@copper.net</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
<div bgcolor="#ffffff">
<div><font face="Georgia">Hi,</font></div>
<div><font face="Georgia">I am new to the conversation, and have a question.
Does anybody make <span id="st" name="st" class="st">cheese</span> from raw fresh milk? I have dairy goats and would
prefer to keep the enzymes alive in making <span id="st" name="st" class="st">cheese</span>. 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></div>
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