- Thread starter
- #11,341
Its been a few days, my goodness!
So, now that I get a little extra milk, I've made yogurt and lemon cheese. I'm making some more yogurt now from a different culture. We'll see which one we like best, I guess. We're debating what cheese to make next, since the milk seperator (to seperate skin milk from cream - neccessary for dairy goat milk) isn't here yet. I need cream to make butter.
So, whould we make cottage cheese or mozzerella next? Hmmm.... any thoughts? Sorry they aren't vegan, but they are organic and wholesome and close to the source.
So, now that I get a little extra milk, I've made yogurt and lemon cheese. I'm making some more yogurt now from a different culture. We'll see which one we like best, I guess. We're debating what cheese to make next, since the milk seperator (to seperate skin milk from cream - neccessary for dairy goat milk) isn't here yet. I need cream to make butter.
So, whould we make cottage cheese or mozzerella next? Hmmm.... any thoughts? Sorry they aren't vegan, but they are organic and wholesome and close to the source.

