There’s no difference.. goat or cow milk would work well.

I have used raw milk in making fresh cheese, and had no issue, and no need to separate the cream.
Not all states allow the sale of raw milk, so buying it not over processed is really important.

Hi Fernando, it could be the milk you are using.. please make sure that you don’t purchase double pasteurized milk.. it’s marked with a DD … stay away from it. I don’t know if you live near a dairy farm, but they sell milk that has only been pasteurized once… If you are not even close to one, you might need to increase the rennet… Best of luck on your next batch.

Why is my cheese not firming up well? Will not using enough rennet cause the cheese to be too soft? I know the temperature was correct, I used a thermometer. There doesn’t seem to be much whey draining from the molds. I want to try again but need to figure out what went wrong. Any suggestions?

Hi Marisa, it usually lasts four days in my refrigerator.

Hi Joanne,
We checked on our end, and both sweet bread recipes worked… so no idea why this would happen to you.