Untitled

So remember when I made Queso Blanco the other day? No? Well, you need to go back and read about that! šŸ˜‰

After I strained the curds from the whey in that recipe, I was left with a BUNCH of whey! I’d read before that you can make ricotta from whey, and I tried it once with some that I saved from yogurt making, but it was a flop. Of course I didn’t know any specifics of how to do it so I wasn’t too surprised that it didn’t turn out. Anyway, I’ve since read that you need to start with FRESH whey, so now I know. šŸ˜‰ Here was the whey I had left.

Untitled

I reheated it along with an added quart of fresh goat milk to 195*.

Untitled

Then I added a 1/4 c. of lemon juice and stirred it in slowly.

Untitled

Curds forming!

Untitled

I strained it into a tea towel lined colander just like before. Saved the whey for the chickens. šŸ™‚ Then kind of fluffed up the curds a bit when they were drained…

Untitled

I stirred in some salt and scooped it all into a little container. After I sampled it of course. šŸ˜‰ It. Was. Delicious!! We ate it on toast topped with strawberries for dinner that night. It was SO good, and I think it tasted even better knowing I’d made it myself from fresh, good ingredients!

Untitled

Homemade Ricotta Cheese
(Recipe from “Goats Produce Too”)

1 gal Fresh Whey
1 qt Fresh Goat Milk
1/4 c. Lemon Juice
1/2 t. Canning or Kosher Salt

Place whey and milk into a stainless or enamel pot. Heat to 195*. Remove from heat and add lemon juice. Stir several minutes while the milk separates into curds. Poor curds and whey into cheesecloth lined colander. Allow curds to drain and cool for 25 minutes.

Remove curds from the cloth and break up in a bowl. Add salt to taste. Will keep in refrigerator for about 1 week.

Shared with The Barn Hop at The Prairie Homestead.