powdered goat milk

[DeejayDebi]

I don't know for sure if it's frigerated. I seem to remember seeing here at the Whole Food Store ... then they had to do CPR. I think it was a small can about a liter maybe and like $6.95 or something. I know we have ridiculas price here but DANG! Goats milk is like gold!

[padams]

hehehe.....

[padams]

ok....so I had this epiphany late last night regarding my sudden love for chevre......looking at the fias co farms site, Molly states that her recipes can be made using cows milk.  I just made her Queso Fresco yesterday, which includes lipase....so, the leap is......if I were to make a "chevre" type cheese with cows milk, adding lipase, does anyone know how much I should add to mimick goat's milk?  Am i off in outerspace here? 

Any and all suggestions welcome!

[MarkShelton]

I know that most people would say to start low and increase until you think its right but...
I would say start off moderately high, maybe 25% higher than the recommended dosage if you're going to use purely cow's milk.
But... I haven't extensively used lipase, nor have I made a huge quantity of cheeses. My initial thought, though, was that there are major flavoring components that are only found in goat's milk and probably can't be mimicked using lipase alone.
Since you do have access to powdered goat's milk, might I suggest to blend some of that in with your cow's milk. Maybe start out using 2 parts cow milk to 1 part reconstituted goat's milk and use a light to moderate amount of lipase. Then start fiddling with the recipe to see what you like or what works best.
Just a suggestion (or maybe thinking out loud)

[padams]

Ha!  Mark, great minds think alike.....I started a 1/2 gal batch into which I blended a 1qt pkg of the powdered goats milk, 1/8 tsp of lipase, 1/4 tsp of cacl, 1/8 tsp of meso and 1tbsp of (1drop rennet in 5tbsp) water....it is culturing in my oven as we speak, and i will see how it is in the morning!  It smelled yummy.... 

[DeejayDebi]

Wish I could help you here but I have only used goats milk a few times. I am not sure what the difference would be between the two as I have never compared a recipe using both.

I would try making the chevre recipe as is first then seeing what need to be altered. We need one of our goats milk experts in here! I think chevre made from cows milk is just fromage blanc or something like that.

[padams]

That's what Molly from Fias co farms called, if you used cow's milk.  I think the amount of drainage matters a little, too.  I'm just really hoping that it will develop that "bite"....

[DeejayDebi]

It would certainly be interesting to make it both ways and see what differences there are between the two.

[padams]

I have it draining in two molds now...one with shallots/one with chives.  it doesn't have the "tang" i was looking for, but it's been draining/curing less than 12 hours.  so, at the worst, i am only out 1/2 gal of milk and some seasonings.  i did taste it, and it is rather bland right now.  we'll see! 

[DeejayDebi]

Well give it some time to drain. Maybe it will be better in the morning. A bit of dill will give it a little tanginess.