GOAT MILK

Back


Culturing

When making cream-based cultured dairy products such as cultured buttermilk and sour cream, the obvious choice is cow milk, due to the large volume of easily accessible cream contained in it. Most other fermented products such as kefir, yogurt, koumiss, cheese, etc. may be made with either cow or goat milk.

In some cases, cow and goat milk can be combined for culturing. Occasionally a mixture of cow and goat milk can produce an "off" flavor because of the differences in the proteins and how they behave.