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!

I think I know why I couldn't post things..Had to switch over to updates on the blog site. So far so good. Praise the Lord!

My husband signed me up to "Goat Cheese School" for a full day. Had a blast and learn a lot. Made Feta couple of day's ago. Yummy! It came out so good. I thank the Lord for a Wonderful Husband He has given to me. Love him so....much.

Peanut Butter Shave

When Camping if you ever need to shave use peanut butter for cream. For best results avoid shaving with chucky peanut butter....

Having trouble posting info...please be patient...

Hickory Barbecue Sauce

1 (20 oz.) bottle ketchup
1 tsp. salt
1/2 cup water
1 tsp. onion powder
1/4 cup cider vinegar
1 Tbsp. brown sugar
1/8 tsp. garlic powder
1 Tbsp. Worcestershire sauce

Blend all the ingredients in a blender until smooth. Store in refrigerator. Use on anything you want a barbecue flavor. Makes 3 1/2 cups.

Baking Powder

2 tsp. cream of tartar
1 tsp. baking soda

Mix together and use immediately. If you want to mix ahead of time, add 1 tsp. cornstarch and store no longer than one month.