Q and A: room for goats, canning chicken broth, and canning ground meat without liquid — 1 Comment

  1. At one point, I think it was last winter, I wrote to you about how I’d accidentally seperated the cream from a gallon of homogenized store-bought cow’s milk by freezing it. The cream thawed first, the skim thawed last. Did you ever get a chance to see if that would work on goat’s milk, too?