Avoiding goaty flavor

[Deborah Niemann-Boehle]

Just discovered this excellent resource that explains where goaty flavor comes from and how to avoid it. I've heard all sorts of things over the years about this problem, and I could never figure out where the flavor comes from, because we only experience it a couple times a year. People have said that X or Y keeps your milk from getting a goaty flavor -- like cooling milk in ice water -- but even when we did that religiously, we'd still get the off-taste every now and then. This page explains everything that you need to do to make sure you have delicious milk every time. And I can certainly attest to the importance of first squirts into a different container, because recently I was noticing an off-taste, and I asked my daughter if she was doing first squirts, and she hadn't been. She started again, and the milk tastes good again. Anyway, here's the site:
http://biology.clc.uc.edu/fankhauser/Cheese/MILKHANDLING.HTM

If you have the time to look around the site, there are also some great cheese recipes! This gentleman is a college science professor and has had dairy goats and been making cheese since the 1970s.
 
Deborah

[Deborah Niemann-Boehle]

We have the ginger ale mixed up, and it is now fermenting. It says it will take 24-48 hours, so I'll let you know how it goes. I want to make the cream soda (on the root beer page), but I don't have any more plastic bottles. I found a bottle of sparkling water and am working on drinking that so I can make the cream soda next!

Dianea Fay said:

Pretty intresting site. You will have to tell me how your ginger ale goes. Does not have a lot of ingrediants in it does it.