How Do You Make Goat Milk Ricotta Cheese?
If you want a quick and easy-to-use cheese that works great in scrambled eggs or in your favorite lasagna recipe, ricotta is your best choice. Ricotta is a fairly straightforward cheese to make, especially if you have extra goat milk and/or leftover whey from cheese making. Place 1 g of goat milk or about 1 g of leftover whey in a large stainless steel cooking pot and heat over medium to 195 F, stirring occasionally with a spatula. At 195 degrees, tiny curds will begin to bubble to the surface. If you started with goat milk, reduce the heat to low and simmer at 195 degrees for 15 minutes, stirring occasionally and making sure no curd sticks to the pan. If you started with whey, add an additional 2 qt. of goat milk and bring the temperature back up to 195 F, stirring occasionally and making sure no curd sticks to the pan. Reduce the heat to low and simmer at 195 degrees for 15 minutes. Set a large colander in a large bowl (big enough to hold the liquid leftover from the curd) and place