Can I make cheddar cheese from raw goat milk?
A. In the book, Goats Produce Too! it is recommended to pasteurize your milk unless you are making an aged cheese, 60 days or longer. In researching this topic, I found the following: The FDA permits the sale of raw-milk cheeses only if they are matured longer than 60 days because their high acid, low-moisture content prevents pathogens from thriving. But FDA tests have shown that some pathogens survive in aged cheeses as well, so many expect regulation to follow soon. Based on this and the fact that youll already be achieving a sharper flavor due to using goats milk, I recommend pasteurizing. If you choose not to pasteurize, you have to be extremely diligent with your sanitation practices and make sure you can chill the raw milk very quickly. Again, Id recommend against it. Goats milk is naturally homogenized and thus produces a softer curd so the addition of Calcium chloride is recommended. Goat milk cheddar will be white. If you want color, we have cheese coloring available. Q. My c