Photosynthetic cells contain chlorophyll and other light-sensitive pigments that capture solar energy. In the presence of carbon dioxide, such cells are able to convert this solar energy into energy-rich organic molecules, such as glucose.
Yes, you can add a little lemon juice or vinegar to the goat's milk to make it into a buttermilk or kefir. This will lower the pH of the milk, and allow it to release the CO2 stored in the sodium bicarbonate (baking soda), causing the bread to rise. Goat's milk generally has less fat and more vitamins.
Salt is mixed in with the curds (before pressing for hard cheeses), and is also used to make a brine for cheeses that are soaked to create a rind. Only non-iodized salt is used. Of course, the star ingredient you'll need for goat cheese making is goat milk.ommercial goat cheeses often have coloring added to them (derived from annatto) to make them appear more creamy or yellow in color. Though many first-time cheesemakers learn the craft as a way to use extra milk from their dairy goats, it's not necessary to have your own herd to supply the milk for making cheese.