It's winter and goat milk yield is low, so we decided to make Jack Cheese from a 50/50 blend of goat and cow milk. We made a small batch to give it a whirl. The curds behaved well and seemed to turn into the little beans they were intended to, and seemed to begin to merge together when pushed so we went ahead and "pressed" on.
The final product (24 hours later) looks nice. This is a very simple cheese and perhaps one we'll continue to play with when quantities are suspect!
Tommy Reddicks
www.cheesedesert.com
Tommy Reddicks
www.cheesedesert.com
