Hi folks. A local store sells organic goat's milk. I wrote to the producer and asked "I understand that goat's milk is naturally homogenized but does your goat's milk go through a homogenization process?" and they said "Yes". Is this milk still ok for cheese-making?
Thanks for any help
Marc
You can make cheese with homogenised milk without too many problems. The curd is just a bit more delicate so you have to be more careful when stirring not to shatter the curds.