Hey, just looking for a little inspiration for my recent foray into cheesemaking. I'm having difficulty finding goat's milk that is not ultra-pasteurized. Does anybody have a "go to" source for it? (Specialty food chain, ethnic grocer, etc). Thanks if you can help!
Supposedly it degrades the proteins that rennet (or acid) coagulates to make the cheese. But I will be interested to hear if it works for her. I have found the ultra-pasteurized stuff in some ethnic markets around here.