Hi Christy
By cleaner do you mean less mold? Im using a Carrol, cheddar recipe ( she says ) especially for goats milk, but I'm being told on this site it is not a true cheddar. I'm selling what I produce but I'm not happy with the end product, though my customers are. I have now switched to using raw milk which has a minimum 60 day aging time, my first ( test ) batches have all sold, but are not how they should be. I have made over 10 kg using the information I have learned from this site, but I am reluctant to make any more before I have got it right.
So in the mean time I notice you use use goats milk for soap and moistureiser, whilst Im waiting for my last batches of cheese to age, can you give me some ideas on what to do with my surplus milk ( apart from sell my goats ) There is a big expat British community here in Bulgaria, and an even bigger niche market, I can see the potential I just dont have the knowledge to fill it, can you help?
Thanks Q