[Sca-cooks] Goat Milk for Cheese

[Phil Troy / G. Tacitus Adamantius]

On Jul 24, 2008, at 10:31 PM, aldyth at aol.com wrote:

> Has anyone tried canned goats milk to make cheese?? Our local  
> Krogers has a sale on them.?


I've used it for simple soft cheeses with a yogurt starter, to make  
labneh which was then drained, rolled into balls, and preserved in  
olive oil with mint leaves,  and it was fine. I can't address the  
question of more European-style, harder cheeses.

But I suspect what was good enough to make labneh would be good for  
making chevre, anyway...

Adamantius



"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter