The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.
Read MoreWorldwide distribution and goat milk benefits was discussed, leading to the justifiable assumption that more people drink goat milk or eat their products than any other milk after weaning from human nursing.
Read MoreThrough trial and error, Mark Bengtson and Jodey Fulcher have implemented a rotational grazing system that has allowed them to eventually stop using chemical deworming agents on their livestock.
Read MoreGoats in a UK goat sanctuary show off their intelligence and skills for scientific research and TV documentaries. But why do such delightful animals end up at a goat rescue?
Read MoreResearchers aimed to find out by watching goats at Buttercups Sanctuary for Goats, England, and recording their reactions to photographs of different human expressions. They found that goats prefer people who were smiling.
Read MoreThis play, simply titled “Goats”, is a daring theater production that staged a bold innovation — a goat cast live on stage!
Read MoreAs new dairy goat owners we learned one thing quickly: Once babies are weaned off their mother’s milk, you accumulate a lot of goat milk, rather quickly.
Read MoreBack 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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