[Sca-cooks] Goats

[Sue Clemenger]

Speaking of goat milk, I'd always thought that the fat molecules in it 
were small enough (or something), that it really wouldn't separate into 
milk and cream, the way cows' milk does.  So, recently I've seen "goat 
butter" for sale in the dairy case of a couple of different local 
stores.  How would the producers get the butter if the milk doesn't 
separate? Is there a way to "force" it?
--maire, just being randomly curious....

Robin Carroll-Mann wrote:


> And recipes calling for goat milk.
>