How Do You Make Blue Cheese From Goats Milk?
Though cow’s milk is the usual base ingredient for making blue cheese, you can also use goat’s milk to make a healthier version. According to J.B. Tracey, MD, goat’s milk is beneficial for the treatment of asthma, eczema, migraines, stomach ulcers, liver complaints and contains more vitamins and minerals than cow’s milk. Goat’s milk also is more easily digested, does not have the same effect on individuals who are allergic to cow’s milk and does not form excess mucus. Making blue cheese from goat’s milk is not difficult or expensive, and it can be quite enjoyable. Warm the two gallons of goat’s milk 28 to 30 degrees Celsius or to 68 to 70 degrees Fahrenheit in the large pot, and then remove it from the burner. Dissolve the 1/2 rennet tablet in 1/4 cups lukewarm water. Stir the buttermilk into the goat’s milk with the large spoon, mixing the milks thoroughly. Stir in the rennet dissolved in the water. Mix the rennet thoroughly into the milk. Cover the milk with the pot lid, and let the
