Though it is not traditional but, it is nice to be able to make ricotta out of plain whole goat milk you can buy at the store. This Ricotta cheese will be drier and not as smooth and creamy as the traditional old-Fashioned Ricotta cheese. Anyway, it tastes great and can be used as a ricotta substitute in most recipes.
- 2 quarts whole goat milk
- 3 Tablespoons white vinegar or ¼ Cup fresh, lemon juice
- ¼ tsp – ½ tsp salt to taste
In a heavy pot, over direct heat, heat 2 quarts of whole goat milk to 200°. Add 3 Tablespoons of white vinegar or 1/4 Cup of fresh, strained lemon juice. Make sure to bring the temperature back up to 200°. You will realize that very tiny white particles called albumin protein, floating in the whey. The heat and acid from the ripe whey has precipitated the protein.
Remove the pot from the heat and set it, covered, to rest undisturbed for about 15 minutes.
Line a colander with very fine cheesecloth, called “butter muslin”. You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth. Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Be very careful because the liquid is hot. Tie the ends of the cheesecloth together and hang the ricotta to drain for an hour or so because the longer you hang it, the drier your finished cheese will be.
When it has drained, place the ricotta cheese in a bowl, break up, stir and add salt to taste. This Ricotta cheese will keep for about a week in the fridge.
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