Guest guest Posted August 31, 2009 Report Share Posted August 31, 2009 We are switching from pasteurized, homogenized, 1% cow's milk to raw goat milk. We are accustomed to a soft curd that fills the whole bottle but breaks into large pieces when poured. The raw goat milk kefir seems to be much thinner, with more the consistency of heavy cream. Taste is good. When made into quark it is again much thinner, with much less whey resulting. Is this the expected result with goat milk? Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2009 Report Share Posted August 31, 2009 That depends on the goat. Standard, Swiss type goats make thin kefir. It has body like you say but there is nothing thick about it. My Nigerian Dwarf goats and their crosses make very thick kefir, as what I made with raw Jersey cow milk. The cheese is rich tasting because of the high butterfat these little goats have. Marilyn On Mon, Aug 31, 2009 at 8:21 AM, kombuchaken <ken.brooks@...> wrote: > We are switching from pasteurized, homogenized, 1% cow's milk to raw goat > milk. We are accustomed to a soft curd that fills the whole bottle but > breaks into large pieces when poured. The raw goat milk kefir seems to be > much thinner, with more the consistency of heavy cream. Taste is good. > When made into quark it is again much thinner, with much less whey > resulting. > Is this the expected result with goat milk? > Ken > > > Quote Link to comment Share on other sites More sharing options...
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