The protein in goat milk
forms smaller curds; and the fat globules are smaller and more evenly distributed.
In a steady stream, pour the egg mixture through the feed tube into the flour - butter mixture while pulsing — about 20 pulses total, stopping when the mixture
forms small curds.
Not exact matches
The proteins in goats milk
form smaller «
curds» as the stomach acids bind to the proteins and then begin digestion.
Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and
small curds begin to
form, 3 — 4 minutes total.
The average size of fat globules in goat milk is
smaller than in cow milk and
forms a
smaller, softer
curd in the stomach.
The proteins in goats milk
form smaller «
curds» as the stomach acids bind to the proteins and then begin digestion.