I don't see why Dexter milk would be different than other milk....is it very low fat or something? I use Jersey milk, and use liquid vegetable rennet. I mostly make mozzarella.
Sorry, yes the Dexter milk is different. It is a lot like goat milk, very easily digested though it has a lighter cream that takes way longer to separate than most cows (espesially jerseys who practically give butter and white water :))It is also very white, (vit A instead of beta carotine) So I am wondering what differences to expect. Also, being an herbalist, I am very eager to try out some Auld fashioned herbal stuff! (like nettle & yarrow rennet)
I used goats milk for years and I don't see why any milk wouldn't work for the same cheese recipes. My recipes for cheese are the same now that I use milk from my cow.
Dexter milk for cheese
Posted - Jun 23 2009 : 03:25:54 AM
