Renneting Fresh, Raw Goat Milk vs Pasteurized Homoginized Cow Milk

[Tropit]

I have just found a great source for raw goat's milk...very fresh raw goat's milk.  YES! 

I made my first batch of stirred goat cheddar the other day and I noticed a big difference in how the milk coagulated vs. a similar stirred cheddar recipe using store bought cow's milk (There's a 5 degree lower temp ripening the goat's milk.)  The goat's milk really set up firm...almost too firm.  I also had a lot more curds with the goat milk.  Do I need to adjust my amount rennet used for fresh, raw goat's milk?  I used liquid animal rennet for both.  Thanks.

[linuxboy]

Goat's milk, especially right now in the fall, has more total solids, and definitely more fat and proteins, so you will get a better yield. I've seen goat's milk give 18-20% yield vs 10-11% for cow's milk. Have to think about the rennet amounts.

[MiaBella Farm]

I agree with linuxboy on the yield this time of year...I made some Chevre last weekend and got WAY more than I did a few months ago...I used the same amount of milk and same amount of culture I have always used.

[Tropit]

Thanks...that's good to know.  I do most of my cheese making in the fall anyway, because it's just too dang hot here during the summer months and I'm too busy working the rest of the time.