Goat’s Milk Ricotta Cheese
I’m so proud of myself. Last week, I made cheese for the first time ever.
I made it from my fresh goat’s milk.
And it was EASY!
I can’t believe how quick this stuff was to make. I was also surprised at how yummy it was! Deep down, I was a little hesitant to taste it. I expected that classic “goaty” aftertaste. But it was actually delicious, and had no goat cheese flavor whatsoever. Yay! Even the kids requested more.
Tonight, I made lasagna with my homemade ricotta cheese. That was cool.
But enough of that, let me show you how truly simple it is to make…
First, gather your ingredients. You’ll need 2 quarts of goat’s milk, salt, and white vinegar. You’ll also need a large pot, and a thermometer.
Pour the milk into the pot, and bring to a simmer- not quite a boil. Keep a check on the temperature, it needs to reach 200*.
Add 3 Tbsp white vinegar. No need to stir. The milk will immediately begin curdling (pretty neat to watch!). Bring back to 200*; remove pot from heat, cover, and allow to sit for 15 min. (Again, no stirring.)
Next, pour the curdled milk through a colander lined with fine cheesecloth or a cotton cloth to strain out the whey. I found a clean cloth diaper (burp cloth) to work great for this. Make sure the colander is sitting over a bowl or something to catch the whey that drips out!
Save the whey! It’s full of wonderful nutrients. I used mine to make a loaf of bread, substituting the whey for water.
Tie up the cloth up like a bag, hanging over a bowl or pot, and allow it to drain for about an hour. I used an old shoe lace to tie the cloth rag, and rigged it on the cabinet knob. Whatever works!
Once your cheese is pretty dry, dump it out into a bowl and add 1/4 tsp salt (more if desired), stirring well. The ricotta will be nice and clumpy, and tastes SO good.
This cheese will stay good in the fridge for a couple weeks. You can also freeze it as well.
Goat’s Milk Ricotta Cheese
- 2 quarts whole goat’s milk
- 3 Tbsp white vinegar
- 1/4-1/2 tsp salt
Pour milk into a large pot and bring to 200* (simmering, just before boil). Add vinegar and bring back to 200* (no stirring). Remove the pot from heat, place a lid on it, and allow it to sit for 15 min.
Place a colander over another pot or bowl, and line it with fine cheesecloth or a cotton cloth. Pour the hot, curdled milk through the lined colander to strain out the whey. (Keep the whey for baking bread!)
Tie up the cloth like a bag, hanging over a pot to drain for at least an hour. When the cheese is pretty dry, dump it into a bowl and add salt, to taste. Store in the fridge in a glass jar with a lid, or freeze.
Wasn’t that ridiculously simple?? Love it!
So, now it’s your turn. If you have access to whole goat’s milk, you have GOT to try this. I wonder if you can do the same thing with cow’s milk? Hmmm….
Anybody else out there make ricotta cheese, too? Any tips on what the leftover whey can be used for? I have more in my fridge waiting to be put into something.