[Sca-cooks] Goats
Sue Clemenger
mooncat at in-tch.com
Sun Nov 7 17:33:16 PST 2004
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.
>
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