Our friend, Lucas, came over Monday with 3 gallons of his raw cow's milk so we could make cheese. This was his first time to make a hard cheese. We chose Farmhouse Cheddar. It only has to age a minimum of one month. Cow's milk is very different from goat's because the cream separates so much faster. Each jar he brought had an inch or more of cream on top. I tasted a spoonful of the cream and it was very tasty.
The recipe gives you separate instructions for if you're using cow's or goat's milk. The cow's must be stirred longer. I could actually see the fat globules separated on top the milk. They were yellow-ish. Goat's milk is brought to a lower temperature than cow's. It took us a good part of the day to make, maybe 5 hours (?). That was including heating up the whey to make ricotta afterward. That was a bust. I think he only got maybe a tablespoon of cheese from one gallon of whey.
Yesterday I made the same cheese using my goat's milk, only I used 2 1/2 gallons since that's all I had to spare. I'm pretty sure I got more cheese from my 2 1/2 gallons than he got from his almost 3 gallons. I definitely got more ricotta, about a cup or cup and a half.
I can't wait till we can cut them both and compare them. I'm betting on a better taste from the goat cheese since everyone knows goats are better than cows, right? Sorry Lucas. I'm hoping it's better so when my girls have 18 babies this spring (give or take) I can sell Lucas a few.