Monday, October 24, 2011

Goat whole-Milk Ricotta

1 gallon Goat Milk
1/4 cup cider vinegar
3 tablespoons butter, melted
1/2 teaspoon baking soda

In a double boiler, heat the goat milk to 195 degrees. Slowly stir in the vinegar. Do not add more vinegar than what the recipe calls for. If at this pint the whey is still milkly, heat the milk a bit more, to 205 degrees.

Gently place the hot curds in a cheesecloth-lined colander and let them drain for a minute or two. Then place the hot curds in a bowl and add the butter and baking soda and mix until the butter is all combined.

It's ready to use or eat! You can store it in the refrigerator, covered for 1 week.

This is so Yummy warm!

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