anyone got experiance in making chedder/parmazan/mozzarella/feta or any other popular cheeses that are usually made from cows milk, using goats milk instead?
i already make soft goats cheese ( the easiest one to make) just from lemmon/vinigar and flavour it with herbs, but i havent got experiance using rennet or anthing like that for making hard cheeses.
really i want to make chedder and parmazan from goats milk. i assume the flavour will be a bit different with goats milk, anyone got any advice?
goats milk cheeses
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demi
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goats milk cheeses
Tim Minchin - The Good Book
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'