Hello everyone,
I ran across this forum while searching for sources of yoghurt cultures...
My name is Sara, and I live about 30 miles southwest of Macon, GA. I have been raising goats and making goat milk cheese for more than a decade. My favorite cheese to make is chevre, but I have made and experimented with several other varieties including Queso Blanco, Ricotta, Neufchatel, Feta, and cheddar-type cheeses. I plan to build a small scale commercial goat dairy in a few years, so as I get closer to undertaking that project, this board will become more and more important to me. For the time being, this board will help me get ideas, and maybe I can be of help to others as well, particularly those undertaking the challenge of raising dairy goats. I raise Saanen and Guernsey dairy goats, and have a M.S. in Animal Science after doing goat-related research. My educational focus was ruminant nutrition, but since my research was dairy-related, I took a class on dairy product manufacture. I enjoy working with goats and making cheese, so this seems like a board where I will fit well.
