There is also plenty of milk. We have been making chevre, riccotta, and even cottage cheese with all this milk.
This week, we received a gift of a cream separator. **Thanks Dad**. This afternoon we processed 8 gallons of goat milk and ended up with about 3 pints of cream. We have a gallon of
Since the cream is not pasteurized, it converts to sour cream very well. 1 Tablespoon of red wine vinegar, leave it out overnight, refrigerate for 4 hours, and then it is ready to eat. It is the best sour cream we have ever tasted.
The cream separator is a quality machine. The basic design is superior to our hand crank model. Runs very quiet, takes about a minute to get up to speed. Works like a champ.
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