From experience with our goat milk I can state that goat milk is digested in half an hour while cow milk stays much longer in the stomach. Goat milk protein and fat is much smaller and adapted to the human race, because a calf is much bigger than a human baby or a goat kid. This makes sense to me, I have been drinking goat milk for 2 years and I feel very good. Omega fats are much more present in goat milk as well. Our children tolerate it well and they can drink it raw when fresh, it has never caused digestive problems. Fresh cottage cheese made from goat milk is spreadable without any cream added or something, I make it very easily. Goat milk is very expensive though if bought, twice as much as cow milk in my country at least.
I love goat and sheep milk, but it is really hard to get here and rather expensive. But some cheese made of goat and/or sheep milk are not that pricey and really, really tasty.
Is it possible to make butter from goat or sheep milk? Does the fat separate, so one can skim the cream?
Housewife, I made butter with a primitive jar as utensil, mixing it until it becomes butter and butter milk inside, but it is true that goat milk fat has a smaller molecule and therefore cow milk fat separates faster and it is much more easy to make butter from cow milk. But what I cannot make from goat milk is thick yogurt, only drinking yogurt out of the same reason, goat milk is naturally homogenized and fat it is not so thick in the yogurt . After boiling the goat milk the fat stays above and you can take it and use it easily indeed, but fresh fat from raw milk must be separated carefully after it stays in the fridge for some hours. I finally buy butter, because I need full cream milk for cheese making.
Thank you so much for information. And respect for making your own cheese. I have made what we call "home cheese" from cow's milk, but there is really no point if one has to buy the milk. ("home cheese" is made with milk, curd (?) and salt and not matured at all. Some people make it with eggs and buttermilk/sour milk.)
I make 2 types of cheese, with rennet and cottage cheese without rennet, just fermented and than naturally turned to curd and drained. The rennet I use is homemade, somebody helped me do that with enzymes from the kid itself but this is very difficult and I cannot do that again now, although it's much better and natural, but I also use store rennet which I dissolve in whey. I highly recommend homemade cheese, it's natural and the milk is not pasteurized before usage, in stores no fresh raw milk is used for cheese making, this is dangerous if the milk is not clean. Raw milk is very healthy too, but very difficult to buy, it ferments very quickly. Goat milk keeps longer though, it's not that acid like cow milk.
From experience with our goat milk I can state that goat milk is digested in half an hour while cow milk stays much longer in the stomach. Goat milk protein and fat is much smaller and adapted to the human race, because a calf is much bigger than a human baby or a goat kid. This makes sense to me, I have been drinking goat milk for 2 years and I feel very good. Omega fats are much more present in goat milk as well. Our children tolerate it well and they can drink it raw when fresh, it has never caused digestive problems. Fresh cottage cheese made from goat milk is spreadable without any cream added or something, I make it very easily. Goat milk is very expensive though if bought, twice as much as cow milk in my country at least.
ReplyDeleteIt's quite expensive over here, too. I heard that it was in some ways better than cow milk. Thanks for the explanation!
ReplyDeleteYou are welcome, Sanne.
ReplyDeleteI love goat and sheep milk, but it is really hard to get here and rather expensive. But some cheese made of goat and/or sheep milk are not that pricey and really, really tasty.
ReplyDeleteIs it possible to make butter from goat or sheep milk? Does the fat separate, so one can skim the cream?
Housewife, I made butter with a primitive jar as utensil, mixing it until it becomes butter and butter milk inside, but it is true that goat milk fat has a smaller molecule and therefore cow milk fat separates faster and it is much more easy to make butter from cow milk. But what I cannot make from goat milk is thick yogurt, only drinking yogurt out of the same reason, goat milk is naturally homogenized and fat it is not so thick in the yogurt . After boiling the goat milk the fat stays above and you can take it and use it easily indeed, but fresh fat from raw milk must be separated carefully after it stays in the fridge for some hours. I finally buy butter, because I need full cream milk for cheese making.
ReplyDeleteThank you so much for information. And respect for making your own cheese. I have made what we call "home cheese" from cow's milk, but there is really no point if one has to buy the milk. ("home cheese" is made with milk, curd (?) and salt and not matured at all. Some people make it with eggs and buttermilk/sour milk.)
ReplyDeleteI make 2 types of cheese, with rennet and cottage cheese without rennet, just fermented and than naturally turned to curd and drained. The rennet I use is homemade, somebody helped me do that with enzymes from the kid itself but this is very difficult and I cannot do that again now, although it's much better and natural, but I also use store rennet which I dissolve in whey. I highly recommend homemade cheese, it's natural and the milk is not pasteurized before usage, in stores no fresh raw milk is used for cheese making, this is dangerous if the milk is not clean. Raw milk is very healthy too, but very difficult to buy, it ferments very quickly. Goat milk keeps longer though, it's not that acid like cow milk.
ReplyDelete