Goat Milk Cheese – Ricotta

Heat the milk to 185 degrees and then put one tablespoon of vinegar in for each quart of milk

Heat the milk to 185 degrees and then put one tablespoon of vinegar in for each quart of milk

strain out all liquid for 1 to 3 hours over a colander with cheese cloth  in a sink. I put the colander over a kettle.

strain out all liquid for 1 to 3 hours over a colander with cheese cloth in a sink. I put the colander over a kettle.

We made manocottii with this cheese. Sorry,  no pictures. The kids had the manocottii eaten by the time I got home. Ricotta cheese is very easy to make. IF you have goats or cows, give it a try sometime.

Ricotta Cheese freezes well.  We will be freezing some and learning how to make other cheeses.

Have you ever tried making anything with goat or cow milk?  Link below to your posts.


Comments

Goat Milk Cheese – Ricotta — 7 Comments

  1. We made something similar with cows milk when I lived on the homestead. When we used vinegar with the whole milk, we called it cottage cheese, though. (was very different from store bought cottage cheese). I’ve made ricotta cheese from the whey left over from making hard cheese, ricotta made from the whey had very fine curds and was very mild, very similar to store bought ricotta. Wish I had a source of fresh milk…
    kateri recently posted…Just in Time for EasterMy Profile

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