Hello everyone
I am new to this cheese making process. I have done simple cheeses in the past Queso Fresco, drained yogurt, that sort of thing. I have recently been trying my hand at rennet cheeses, mostly cheddar type, making and technique has gone quite well, taste still to be determined, will find out in a couple of more months.
I am looking to make chevre, but I do not have access to fresh goats milk. There are a couple of farms I can go to but it is illegal to sell raw milk and the goats milk at the market is ultra-pasturized. My question is can I use goat milk powder. My local store sells it in the organic section both whole and non fat.
If I can use it what kind of water should I use for reconstitution, bottled, distilled, de-ionized (our tap water has a lot of chlorine, smells like a swimming pool in the summer)
I thank everyone in advance for your help