We've found a resource for raw goat's milk and it's less than 30 minutes from home! Our "contribution" supports a youngster's 4-H efforts, as she learns how to manage a profitable business.
As I write, we're pressing off the whey and turning it into goat milk cheddar. The recipe recommends aging it for 4-12 weeks. Patience, grasshopper.
Sunday, October 26, 2008
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