[Sca-cooks] Goat milk for cheese
sprucebranch at gmail.com
Sun Jul 27 13:03:33 PDT 2008
On Fri, Jul 25, 2008 at 1:15 PM, Kathleen Madsen <kmadsen12000 at yahoo.com>wrote:
> > Has anyone tried canned goats milk to make cheese?? Our
> > local Krogers has a sale on them.?
> > Aldyth
> The pasteurization method used to make the canned goat milk shelf stable
> breaks up the milk proteins pretty fine - so any curd you're going to form
> will be pretty soft. I add a little calcium chloride to the milk when I
> make cheese using pasteurized milk, it helps the curd to form a little
> tighter so you can make harder cheeses. Also, goat milk is very, very
> delicate and the more you handle it during the cheesemaking process the
> stronger a "capric note" you're going to get in the cheese. "Capric note"
> is one of the trade phrases for goaty taste. I would think that the
> pasteurizing process they use will be rough enough to bring out more of that
> capric note, but you'd have to try it to be sure.
> If it's your only alternative then I suggest you try it and see how you
> like it. You may also be able to find a local supplier by going here:
> http://www.realmilk.com/ I found my buying club that way and now have
> access to raw jersey and raw goat milk once a week or I could drive up to
> the farm and buy direct whenever I want.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
If your cheese ends up too stinky for you, send it here...I love love LOVE
stinky cheese. And goat cheese is one of my favorites...especially the ones
with a lot of flavor...most that I find, now, taste little different than
cream cheese....I miss the old days, when I could find a good, stinky, rank
goat cheese. Blow your ears off.
Ian of Oertha
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