Ricotta Cheese

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Whole Goat's Milk Ricotta
(from Home Cheese Making by Ricki Carroll)

1 gallon whole goat's milk
1/4 cup vinegar (I use apple cider vinegar)
3 tablespoons butter, melted
1/2 teaspoon baking soda

1)  Heat the milk to 195°F.  (Do not boil; this will result in a "cooked" flavor.)
2)  Slowly stir in the vinegar a little at a time, watching for the clear separation of the whey.  If the whey is still milky when you have added all the vinegar, increase the heat to 205°F.  (Adding too much vinegar will impart an acidic, or sour, taste to your cheese.)
3)  With a slotted spoon, gently ladle the curds into a colander lined with butter muslin.
4)  Drain for 1 minute.  Place the curds into a bowl.
5)  Add the butter and baking soda and mix well.  Store in a covered container in the refrigerator for up to 1 week.
Yield:  About 2 pounds

Use your ricotta cheese in the Three Cheese Pasta Bake recipe.

 

 

 
 

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 last updated 04 April 2008