Cow Vs Goat

Jun
2

IMG_8239
That’s cow’s milk Gouda on the right, goat’s milk Gouda on the left.


As I often tell people at workshops, cow milk is not goat milk, and goat milk is not cow milk. They’re the same but different. People who are lactose intolerant can often consume goat milk because it’s lower in lactose than cow’s milk. Also, goat milk doesn’t contain alpha S1 casein protein, which is an allergen for some people. Both the lower lactose and the missing allergen make goat milk more digestible for many people. But the differences don’t stop there. Goat’s milk is whiter, for one thing, because goats don’t process beta carotene, and it’s also naturally homogenized. Cow’s milk has larger fat globules than goat’s milk, allowing the fatty cream to separate, while the the smaller globules in goat’s milk allows it to stay homogenized. (Cow’s milk is homogenized by forcing the milk through a machine that breaks up those big fat globules.)

But it’s also all milk. Just milk. Goat milk isn’t weird or nasty, and it doesn’t taste bad. In fact, fresh goat milk is delicious and difficult to discern from cow milk if you aren’t very familiar with it. Goat milk only gets “goaty” if it’s not fresh or, often, if the nannies are running with the buck full-time. Compressed (cheese is basically compressed milk), flavor comes out, but again, if the cheese is fresh, it’s a good taste not a bad one–in fact, it’s awesome. (It’s so awesome, they sell lipase powder, which is a flavor-inducing enzyme, to replicate that deliciousness in cow’s milk for certain cheeses.) The characteristic, natural yet mild, flavor comes from the capric, caproic, and caprylic fatty acids that are present in goat milk.

You can make any cheese recipe with goat milk in place of cow milk, but the differences do come back into play. Goat milk contains more essential fatty acids (including also linoleic and arachidonic acids) than cow’s milk. This contributes to its easier digestibility, but it contributes to making goat milk a little trickier in setting a curd. In recipes where citric acid is used, the citric acid has to be reduced to account for goat milk’s natural higher acidity. (For example, in fresh mozzarella, I use half the citric acid when making it with goat milk as I do when making it with cow milk.) Goat milk also has a smaller and softer curd, and sometimes takes more time to set a curd. (I routinely add calcium chloride when making any goat cheese to strengthen the curd.) But the results are delicious, and worth the extra trouble.
IMG_8254
My two Goudas, hanging out for a few days in a ripening box. (The damp paper towel is there to add humidity to the environment. I air-dried them for a few days, then put them in the ripening box with a lid. Next they’ll be waxed.)

Can’t wait to try them in a few months–and see which I like best!

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on June 2, 2016  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter




Comments

5 Responses | RSS feed for comments on this post

  1. 6-2
    5:00
    pm

    We LOVE gouda. I’ve never made cheese, but I sure do want to someday. Thank you for posts like this. Even if I am not able to make it right now, I’m at least learning for when the time comes.

  2. 6-2
    11:45
    pm

    I wish I were there to test each one! Yummy! :hungry:

  3. 6-4
    11:39
    am

    I really appreciate you sharing your knowledge!! You break the process down so it is easy to understand and get excited about, a true teacher!!

  4. 6-4
    7:01
    pm

    Thanks for the interesting info. Have you ever made feta cheese?

  5. 6-7
    10:53
    am

    Yes, I make feta sometimes.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm










If you would like to help support the overhead costs of this website, you may donate. Thank you!



Sign up for the
Chickens in the Road Newsletter







The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....






Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Calendar

February 2019
S M T W T F S
« Nov    
 12
3456789
10111213141516
17181920212223
2425262728  


Out My Window

Walton, WV
35°
42°
Fri
56°
Sat
60°
Sun
Weather from OpenWeatherMap


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2019 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact