Cooking with Goat Milk – Homemade Ricotta Cheese Recipe

I have been anxious to get my hands on some goat milk to help me decide if we want to try milking our  3 Nubian does when they kid this fall.  At this point I’m leaning toward foregoing milking and letting the does raise their kids on their own, or doing a once per day milking. However, I should say that I don’t have a great deal of experience with goat milk. A few months ago I bought some goat cheese from out local food co-op.  It did not go over well with the family.  Then I got a jar of fresh goat milk from our neighbor….much better. This week I was lucky enough to be the recipient of 4 gallons of goat milk, so this weekend I have had lots fun making different recipes for the family to try.  I have made a few different kinds of cheese, yogurt, healthy pudding and a healthy hot chocolate recipe. I figure if all else fails, I have a little Nubian bottle baby who will be more than happy to make quick work of any extra milk.

The first thing I made was…

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Homemade Ricotta Cheese

Ingredients

  2 quarts whole milk ( I used goat milk)

  1 cup heavy cream

  1/2 teaspoon salt (I used cheese salt from Hoegger Supply Co.)

  4 tablespoons fresh lemon juice

Directions:

Bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over low to medium heat, stirring occasionally to prevent scorching.

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Add lemon juice, reduce heat to low and simmer, stirring constantly, until the mixture curdles. This should happen fairly quickly.

Pour the mixture into a colander lined with a high quality, fine weave cheese cloth. (This is different than cheese cloth you find the local discount store, mine comes from Hoegger Supply Company) Let the curds drain 1 hour.

ImageRemove cheese from colander, you can mix in additional salt or herbs if desired.  Cover and store ricotta cheese in refrigerator for up to a week. I understand it can also be frozen although I haven’t tried it.

Whey (the liquid that drains out of the curds) can be used in a variety of ways. I will be feeding it to our pigs.

This recipe should yield about 2 cups of ricotta cheese.  I am planning to use it to make lasagna this week.

I like this ricotta cheese recipe because it is easy to follow, doesn’t require any special equipment and of course turns out delicious!

 

**Linking to Nomday Monday

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