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Discussion in 'Other Pets & Livestock' started by BeardedChick, Apr 24, 2009.
If you make soft goat cheese (sits for 12 hours), do you pasteurize the milk or not??
Hmmm, Fiasco says no as does my friend who just made fresh chevre.
Milk made from pasteurized milk will hold a good flavor longer than cheese made form raw milk. Pasteurization neutralizes the enzyme that causes milk to taste "goaty".
nope! and its perfect and creamy and fresh tasting...
isnt it totally freaky that cheese is really 'rotten' milk!??! aaaaahahahha
actually this is the way its supposed to be. i really waffled on the whole 'to pasturize' or not with the cheese but mine has turned out perfectly. of course - i warn everyone that i give it to that its NOT and not to feed it to all those risk groups we talked about (old folks, very young, anyone who's immune system is compromised).
if you got the packages of starter for making chevre - i found that by having it set for up to 24 hrs you get more cheese and no reduction in quality. i read somewhere (fiasoco??) to set the milk + starter in an unused oven.. this really works for me.
and dont forget to feed the whey to the chickens!