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A Breakdown of Proteins in Curd vs. Whey
January 13, 2022 · · Home Dairy

Add to Favorites When making goat cheese, you end up with most of the protein in curd and lactose in the whey, but we can get a bit more specific …

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Types of Coagulants for Cheesemaking
October 31, 2021 · · Home Dairy

Coagulating substances obtained from plants were probably the earliest alternative “rennets” and are what you would call true vegetable rennets. There’s a surprisingly long list of plant-based coagulants available.

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How to Make Cheese Curds for Hard Cheese
October 31, 2021 · · Home Dairy

Many dairy goat owners quickly learn how to make cheese curds and turn goat milk into soft cheese, but hard cheeses can be intimidating. Recipes may look daunting because they are longer and more involved, and your equipment needs will increase.

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Vegetable Rennet vs. Animal Rennet in Cheese
February 20, 2020 · · Home Dairy

When making cheese, rennet usually isn’t optional. But, though they do the same thing, animal and vegetable rennet have very different beginnings.

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Before You Start a Goat Dairy Farm …
March 14, 2019 · · Home Dairy

Many goat owners, at some point, wonder about beginning a goat dairy farm, be it a hobby or to supplement income. It can be a daunting task to undergo, not to mention the laws of certain states make it nearly impossible to sell milk or dairy products. I interviewed established owners to discover what they did, what worked, and their limitations.

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The Gift of Rennet

Back in 2002, I had the privilege of touring France with a group consisting mostly of amateur and professional cheesemakers from all over the U.S. And it was on this tour that I began to develop a deeper understanding of the true importance and value of rennet.

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