for people who love the littlest dairy goats
We’ll talk about the difference between cow, goat, and sheep milk, as well as the history of dairy in this country. Deborah and Mike will demonstrate how to make mozzarella and queso blanco, and we’ll talk about how to make a variety of other fermented dairy products, such as chevre, yogurt, and buttermilk. You will also learn what equipment is needed to make soft and hard cheese. A handout with recipes, a list of books, and sources for purchasing equipment will be provided.