On Jun 16, 12:06*pm, "W. Baker" > wrote:
> Nick Cramer > wrote:
> : Ricavito > wrote:
>
> : > I tried my hand at cheese making last weekend. *For the first try, I
> : > decided to use the easiest recipe I could find, one for a homemade
> : > ricotta type cheese to be eaten within a week.
> : > [ . . . ]
>
> : That sounds very similar to my Ricotta recipe. When I tried the same thing
> : with goat's milk, it never broke. ;-(
>
> goat milk is naturally homogenized. *I had a long discussion with a goat
> milk cheese maker near our summer place, who said making a lower fat goat
> cheese was very difficult as you need a special seperator to break the
> milk to get the fat out and it is just too expensive for small sheep *
> raiser making cheese.
>
> Wendy

Yes, I read that too. Some of the ricotta/farmers' cheese recipes
suggest using nonfat milk or even powdered milk to get around the
homogenization, if that is all that's available fresh. Personally, I
don't see the point in nonfat cheese ;-)

How are you Wendy?