5.16.2013

Don't be jealous

I learned how to make homemade, fresh-from-the-goat ricotta cheese yesterday. Yes, it is creamy and amazing.
ricotta

2 gallons raw or real goats milk heated over low flame until 190 degrees, no boiling.
Turn off heat the moment it reaches 190
Add 1.5 cups apple cider vinegar
Strain it, first with colander and then cheese cloth, not too much drainage, you want the moisture
Start eating immediately, or chill it first and add maple syrup and strawberries, or chocolate chips. Whatever does it for you.

I know, it's all about food over here lately. Sorry. I mean, you're welcome.


2 comments:

LeAnn said...

Here is another twist.
It is, By far our favorite. Add one cup of cultured buttermilk per quart of milk. Slowly heat to 185. Remove from heat and let sit undisturbed for 30 min. Strain through cheese cloth.
This is like what you made, smooth creamy and amazing but sweeter and softer without the vinegar. It makes amazing cheesecake . :)
Happy cheese making!

Nancy said...

You are really killing my diet!