Jump to content
Search In
  • More options...
Find results that contain...
Find results in...
Sign in to follow this  
  • entries
    4
  • comments
    0
  • views
    562

Making Ricotta with Goat Cheese

Jeffrey Dols

220 views

Today I set out to make some ricotta cheese from goat milk. It is not a easy as making chevre, but you get your cheese faster since it only takes about 4-5 hours from the time you start boiling water to sterilize your pots to the time the cheese is done draining (if you choose to drain it at all).

Getting Started

Whatever cheese you are making, it always begins the same way. You need to boil all of the utensils and cookware you plan to use during the course of making cheese.

Today all I needed was:

  • 8 qt. stock pot with lid
  • Thermometer
  • 1/2 C measuring cup
  • 1 tsp. measuring spoon
  • Skimmer - picture a big spoon with holes in it (a ladle can also work)
  • Rubber spatula
  • A strainer or colander with small holes - a mesh strainer might even be best, but I don't have one to try
  • 2 tsp. citric acid
  • 2 tsp. sea salt - You can use kosher as well, but never used iodized salt or your cheese turns green
  • 1/2 cup of heavy cream (heavy pasteurized works fine)
  • 1 gallon goat milk

So to begin, I put my utensils in the pot and covered them with water and waiting until it boiled. I pour off the hot water and use the skimmer to fish out the hot utensils and set them aside on a clean towel.

Making the Cheese

Measure out your 1 gallon of milk and pour it into the pot along with your acid, 1 tsp of salt, and the cream and gently mix it together. Cheese makers commonly recommend using a gentle up and down motion to mix milk rather than the typical swirling around the pan. Now that the easy part is over, it is time to SLOWLY heat the milk to 184 degrees F.

And I MEAN SLOWLY.

If you have a double boiler that can hold a gallon of milk, that would be ideal. I don't have one so I had to scrape the bottom of the pan regularly with the spatula to try to stop the milk from scorching, but I still got a little scorching. It took about an hour and a half (maybe 2 hours) to slowly get the milk to 184 degrees. After that, remove the pot from the heat, set the lid on and wait for 15 minutes while the curds really set up. After 15 minutes, fish the curds out with a strainer, ladle, or spoon and place them in the strainer or colander.

Don't use a cheese cloth!

I made this mistake and it does two things:

  1. The curds are not setup completely and you will lose cheese as it is sucked into the cloth.
  2. The curds will settle to the bottom of the cloth and stop the whey from draining.

Instead, gently place the curds into the strainer and gently fold the remaining 1 tsp. of salt into the cheese. After that you can enjoy it immediately or you can drain it for up to an hour depending on how much moisture you like in your ricotta.

So all in all this is a pretty simple cheese, but it requires your attention for up to 2 hours if you are slow and paranoid like me. If you have any tips or tricks to speed this process up without ruining a weeks worth or milk, I would love to hear your thoughts in the comment section. Also, consider letting me know some other topics you'd like to see. Until next time, take care!



0 Comments


Recommended Comments

There are no comments to display.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Our picks

    • I liked this one because the guy actually has a MAG and speaks from experience. For sure I'm one of the guys that pushes hard for a MAG. Probably because I've got a lot going and I'd rather have 500 perennials for five families than the 100 or so we have now. If your in central Canada and don't mind travelling once in a while check out my looking for a MAG post
        • Like
      • 6 replies
    • Today we are creating a two hour long video about how to build a Rocket Oven.  This design is for indoor use although we show versions that have been modified to be weather resistant.  A Rocket Oven will do all of your baking without the environmental disaster associated with natural gas or electric ovens.  For those of you living or considering off grid, this uses fuel that is plentiful and readily found - as opposed to off-grid's dirty little grid secret: "propane".  As an added bonus, the environmental impact is far smaller than any other type of oven.

      Rocket Ovens use the same "engine" as a rocket mass heater.  An  insulated j-tube that pushes the burn temp so high that the smoke and creosote from a fire is also used as fuel.  The exhaust is very clean and the heat is hyper focused on the task at hand.  The designs in this video are "white oven" designs - the exhaust does not mingle with the food.
      • 0 replies
    • That's my great grandfather's barn. Must be over 50yrs old and straight as when it was first built. He helped enough others and built enough community to get this feat done. His kids and even great-grandchildren see this barn and know anything is possible. If he could build this with horses. There are no excuses for any of us.

      That is one of the stories I'm going to outline below. I'm going...
      • 0 replies
    • STANDING RANGERS ORDERS, MAJOR ROBERT ROGERS, 1759
      1. Don't forget nothing.
      2. Have your musket clean as a whistle, hatchet scoured, sixty rounds powder and ball, and be ready to march at a minute's warning.
      3. When you're on the march, act the way you would if you was sneaking up on a deer. See the enemy first.
      4. Tell the truth about what you see and what you do. There is an army depending on us for correct information. You can lie all you please when you tell other folks about the Rangers, but don't never lie to a Ranger or officer.
      5. Don't never take a chance you don't have to.
      6. When we're on the march we march single file, far enough apart so one shot can't go through two men.
      7. If we strike swamps, or soft ground, we spread out abreast, so it's hard to track us.
      8. When we march, we keep moving till dark, so as to give the enemy the least possible chance at us.
      9. When we camp, half the party stays awake while the other half sleeps.
      10. If we take prisoners, we keep' em separate till we have had time to examine them, so they can't cook up a story between' em.
      11. Don't ever march home the same way. Take a different route so you won't be ambushed.
      12. No matter whether we travel in big parties or little ones, each party has to keep a scout 20 yards ahead, 20 yards on each flank, and 20 yards in the rear so the main body can't be surprised and wiped out.
      13. Every night you'll be told where to meet if surrounded by a superior force.
      14. Don't sit down to eat without posting sentries.
      15. Don't sleep beyond dawn. Dawn's when the French and Indians attack.
      16. Don't cross a river by a regular ford.
      17. If somebody's trailing you, make a circle, come back onto your own tracks, and ambush the folks that aim to ambush you.
      18. Don't stand up when the enemy's coming against you. Kneel down, lie down, hide behind a tree.
      19. Let the enemy come till he's almost close enough to touch, then let him have it and jump out and finish him up with your hatchet.
      • 0 replies
    • How to use Member Maps including adding yourself to the map and choosing which category you would like to drop a marker down on.
      • 0 replies
×