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I buy raw cows milk at Reading Terminal's Fair Food stand.
I'd like to transition to raw goat milk after reading the book: Devil in the Milk (which talks about A1 vs A2 beta casein protein).
Any thoughts or tips??
Thanks,Mike in Center City Philly
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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