A complete guide for making practically every variety of Goat's cheese.
You'll find clear guidance on pasteurizing and preserving milk by canning and freezing and how to make butter, delectable desserts, cultured buttermilk, creamy yogurt, a whole section on soapmaking and "udder" non-edibles and a chapter on goat meat. Works great for cows milk, too.
Spiral bound, 135 pages.
|Artist / Author||Mary Jane Toth|
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