Hi,
I am from Tioga County PA. I am planning on getting my own goats in the
spring but have been using raw goats milk for a couple of months now. I am
mostly trying for cheese at this point. My question is for those of you who
do make cheese from raw goat milk. I can make chevre fine, but mozzarella
eludes me. I have found a couple different recommendations for the
mozzarella, but they all call for pasteurized milk, which I would prefer not
to do. Any suggestions would be great.
Thank You.

Heidi Hart
Pure Hart Soap
www.purehartsoap.com
"Nature teaches more than she preaches. There are no sermons in stones. It
is easier to get a spark out of a stone than a moral,"
John Burroughs

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