[Sca-cooks] Goat Milk

[Rikke D. Giles]

On 06/03/2010 03:23:58 PM, Donna Green 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. 

Pasteurization shouldn't affect your ability to make butter from the 
goat's milk.  I'd seed the milk with a starter culture, then let it sit 
and let the cream rise.  In fact, the butter making process isn't 
reliant upon the same proteins that break down in pasteurization.  So 
you can use ultra-heat treated cream to make butter.  The big deal is 
to let it 'age' some, and preferrably seed it with some butter culture 
so it gets a nice flavor to it.

I've found that several cheese-making books don't give goat milk a fair 
shake.  I don't know why, although I suspect it's because the 
characteristics of goat milk can vary greatly by breed and by what the 
animals are being fed.  My goats produce high protein, high fat milk.  
They are Nigerian Dwarves.  So my experiences with milk and cheese can 
differ from someone milking Toggenburgs raised on browse, for example.

I would love to come to An Tir West war, but that weekend just isn't 
doable.  I have long standing family obligations that make 4th of July 
impossible for SCA events.  I hope to start demoing and teaching period 
cheesemaking (or cheesemaking in a period style or whatever I can come 
up with) soon.  So look for the classes and demos!  I'm starting by 
demoing at June Faire in An Tir this weekend.  Yikes.

Hope this helps!

Aelianora de Wyntringham