So, I made my yogurt last night

[hippywife]

the same way I always make it, with one exception...I used goat's milk. For some reason this morning, instead of a little tartish, it was a little salty. Anyone have a clue why?

I think I'm going to have to use this entire batch to make goat cheese if I can learn how(won't that be sad? NOT! LOL)

I will go a'googling for instructions, but anyone have any input on the process? Sazemisery?

[Tab]

1. I'm only familiar with goat cheese, the yogurt has been at a few good greek restaurants

But have you heard of goat's butter? I never have, but I assume it's been made. Worth a try? You wouldn't need much.

[Warpy]

2. Not sure. I didn't bother with yogurt, just turned it into kefir

to be buzzed with whatever fruit was around for breakfast.

Kefir is a little less fussy than yogurt--just add the grains or a dollop of last week's batch with live cultures and let it sit on the counter overnight.

Goat milk kefir was great, especially with strawberries.

[hippywife]

3. I think I will use it

to make lebneh. I've been looking at recipes on the internet and it looks easy enough.

[me b zola]

4. The salty taste may have been due to the goats' diet

I have been investigating cheese making, and the info that I have been reading from the people who demand high dollar for their cheese is the diet of the animal that gives it's milk for the cheese.

I, however, would love any recipes and/or suggestions for cheese making. :)

[hippywife]

5. Lots of recipes and

instruction with pictures here:

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

[hippywife]

6. Oh, and...

the woman I buy the milk from also makes her own yogurt and she doesn't have that problem, she says.

[me b zola]

7. Thanks for the link...I'm currently reading 8>)

I've been wanting to make my own cheese so that a) I can afford to eat the cheese that I love, and b) hoping to make a little money on my passion.

I (as someone who is just beginning to create cheese) unfortunately don't have a clue as to the salty nature of your yogurt. Perhaps it was just a rogue batch?

[sazemisery]

8. Sorry I'm late to the party..

Just saw your post. Here is the site where I order all my stuff for cheesemaking.

http://www.cheesemaking.com

There are recipes for all kinds of cheese.

[hippywife]

9. OMG!

This made the loveliest goat cheese. So smooth and creamy and scrumptious! I hung it in a linen towel suspended inside a giant pickle jar with rubberbands around the top to hold it on. I left it in the fridge like that for 48 hours and jackpot! :9

[hippywife]

10. Made really great frozen yogurt, too! n/t