Ricotta (an Italian cheese traditionally made from the whey of the Milk)
This is one of the first cheeses I ever made. it was first shown to me by my 4H leader. It has a velvety and lovely texture when properly drained.( I'll admit I didn't properly drain it the first few times I made it.)
This is one of the first cheeses I ever made. it was first shown to me by my 4H leader. It has a velvety and lovely texture when properly drained.( I'll admit I didn't properly drain it the first few times I made it.)
The First step to making this cheese is to warm a gallon of milk to about 190 farenheight with paying careful attention to not scalding the milk.
After you have heated up your gallon of goats milk (or whatever milk you have that is not ultra-pasteurized) You will add 1/4 cup of Apple cider vinegar(I will at times use lemon juice) and stir till the whey has a very yellow pallor.
Scoop your curds from the pot with a perforated ladle into Butter muslin for about 1 minute to strain off the excess whey then turn over into a bowl.
Add about 2-3 Tablespoons of Butter and 1/4 Teaspoon of Baking soda (Plus any amount of salt you would like to your taste)
And Voila you have your own Homemade Ricotta Cheese for any recipe. (This recipe makes about 2 pounds of Ricotta)