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Not personally, mind you }( , but after reading Animal, Vegetable, Miracle I immediately wanted to make cheese. I have access to raw cow's milk also. I have made all the ones you mentioned plus yogurt and queso blanco. I've been making creme fraiche for many years with buttermilk and heavy cream.
This is what I have learned so far about goat's milk:
I was told that goat's milk is naturally homogenized so the cream doesn't separate. Well, I pasteurized the milk and what happened? IT SEPARATED! I had a lovely 1/4 inch of cream!
I'm making chevre and I am using fresh starter culture to get the authentic French taste. After I make the mother culture, I'll be able to perpetually have fresh starter (like sour dough or friendship bread).
I like milk but I love fresh goat's milk. For anyone who has tasted it from the grocery store and didn't like it, I suggest trying fresh just once. Yum.
When I ordered my molds and culture, I got some recipes along with them. How about a slice of Chevre Pound Cake:
1 cup Chevre @ room temp 1 1/2 cups (3 sticks) butter @ room temp 2 cups sugar 1 1/2 tsp. lemon extract or lemon zest 2 tsp. vanilla extract 6 eggs @ room temp 3 cups all purpose flour
10" tube pan, thickly buttered and floured (I use Baker's Secret spray).
Preheat oven to 325 degrees F. Cream Chevre and butter in mixer. Add sugar, lemon and vanilla. Beat until mixture is very light. Add eggs, one at a time, and beat the mixture until light and fluffy. Reduce speed to low and add the flour, beating just until the batter is mixed. Spoon into prepared pan and bake 1 1/4 hours or until inserted toothpick comes out clean. LEt stand for 5 minutes and invert on rack. Cool completely (if you can wait that long :9).
I also use the whey for bread making. If anyone wants the recipe, let me know.
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