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.
Rolled Amish Butter. This fresh and delicious Amish butter is produced locally. Butterfat is one of the byproducts of cheese making. So the abundant amounts available from the local cheese artisans has made Northern Ohio a production hub for fresh Amish butter as well. Like our Amish cheeses, this Amish butter is generally produced using milk from hormone-free cows and no preservatives are added. This makes for a healthier and much better tasting butter. Available in salted or unsalted varieties.