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Is it possible to make goat milk yogurt as thick and rich as commercial products such as (cow's milk) Fage? Suggestions of product (starter) and process deeply apreciated!
Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)
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