With the fresh milk we've been getting from our goat, Mary, I was tempted to try some cheese-making. I decided to start with ricotta, as it is an incredibly easy cheese to make and does not require anything that you probably don't already have in your kitchen. For this recipe, I used a half gallon of goat's milk (though whole cow's milk will work just fine!), some salt, and some lime juice. That's it!
To prep, set a strainer over a bowl with a few layers of cheese cloth. For this recipe, I used up some cheap cheese cloth that I had, but had to throw it away after the recipe. I've recently acquired much sturdier butter muslin which I highly recommend because it can be rinsed out, washed in the washing machine and used again and again. A great investment if you ask me!
Heat your milk slowly over medium heat until it comes to a gentle boil, stirring constantly so as to be sure the milk doesn't scald on the bottom of the pan. Once it is boiling, add your salt. I used about half a teaspoon though I found it under-seasoned. Next time, I plan to use a bit more.
Once the milk is boiling, add your acid. I used the juice of one lime. The milk will immediately begin to curdle. Stir gently for about 90 seconds.
Strain your cheese by pouring the curds and whey into the cheese cloth. I pressed the curds very gently with the back of my wooden spoon.
Gather up the cheese cloth and continue to let it drain for a few more minutes.
Be sure to keep that whey! Whey is a wonderful product and can be used in place of either milk or water in any baking recipes. I used this bottle to make oatmeal, pancakes and bread. It's high in protein and very mild in taste- makes baked goods fluffier and healthier. If you don't care to use it yourself, chickens and ducks love it :)
Here is the finished product. I think I drained mine a bit too long, as the ricotta was not as soft as I had hoped. However, it was delicious on top of my chili and after a day in the fridge, it was perfect to crumble into omelets. Such an easy recipe- what's not to love?? Enjoy!
Yum!
~ Becky
