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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: rosawoodsii on October 10, 2013, 12:40:22 PM
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In most of the recipes I've found on goat forums, instructions are to heat the milk to a lower temperature than for cow milk. Does anyone know why this is, and whether it's a standard 2° difference or whether the difference would increase as the cheese making temperature changes? That is, milk that's prepared at 88° for cow milk is listed (in parentheses) as 86° for goat milk, but I've also seen recipes that have a 4° difference when the temperature at starting is, say, 94°.
Is this arbitrary? Necessary? How would it change the cheese?
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Does anyone have an answer to my question? Anyone else out there make cheese with goat milk rather than cow milk?
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I think various books talk about it and I too have seen a range of temps. I don't worry too much about it but if I'm thinking about it I actually use about a 5 degree difference....cooler for goat milk. Hopefully someone who knows more than I will answer.