We have begun milking a Saanen goat. Her milk is wonderful. The fat globules in goat milk are different and smaller.
We drank low fat milk (2%) before. Now, we are drinking raw whole milk. We keep it clean when it is milked, filter it, and immediately chill it. My wife made Rigotta cheese and put it in lasgna the other night. It was terrific!
I am learning to make different cheeses. We have started a batch of Chevre and I am looking forward to trying it.
Is raw whole milk better for you?