[Sca-cooks] Goat Milk
david at vastrepast.com
Thu Jun 3 15:32:53 PDT 2010
I am coming to the An Tir West War - you got it backwards Juana! :)
Can't wait to see you and have fun at the play date!
On 6/3/10 3:23 PM, "Donna Green" <donnaegreen at yahoo.com> wrote:
> Thanks for that info on goat milk. I've been experimenting with aged cheese
> and one of the cheese-making books I read said that goat milk didn't separate.
> But, you have practical experience with the raw stuff, so thanks. Living in an
> urban setting, I'm limited to milk from the store for my cheese, so I just
> have pastuerized and raw cow milk and pasteurized goat milk.
> Will you be coming to the Cooks' Playdate at West An Tir War over the 4th of
> Juana Isabella
>> Date: Thu, 03 Jun 2010 11:40:39 -0700
>> From: "Rikke D. Giles" <rgiles at centurytel.net>
>> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>> Subject: Re: [Sca-cooks] cow butter?
>> Message-ID: <1275590439.2280.0 at rose>
>> Content-Type: text/plain; charset=ISO-8859-1
>> In real life, I own a small, private, goat dairy. I
>> make cheese,
>> butter, yogurt and more from the milk.
>> Goat milk does separate, it just takes longer. I let
>> it sit on the
>> counter, at room temp (in western WA state, so we are
>> talking anywhere
>> from 60-70 F), for a day or two and skim off the risen
>> cream. There is
>> still plenty of cream left in the milk to make a semi-skim
>> Some people let the milk sit in their refrigerator, which
>> is safer in
>> warm climates. I don't bother, because I use raw milk
>> and while it's
>> sitting on the countertop it's culturing for both the
>> butter and the
>> Goat milk also separates easily with a standard cream
>> separator. I
>> just haven't bought one yet.
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