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1 gal goat milk
1/4 cup cider vinegar
3 tbl spoons melted butter
1/2 tsp baking soda

heat the milk to 206 degrees F stir in vinegar.The milk will coagulate.Drain the curd into a cheese cloth lined colander and drain for a minute.Place the curds in a bowl mix in the butter and baking soda.Mix well. Place in a covered dish and refrigerate until ready for use. This is excellent for cooking.
 

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I printed this recipe. It is definitely a "must try". How much cheese is made using a gallon of milk?
 

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I'm not a goat cheese fan(love the milk though) my mom makes the cheese. My dad and brother's say though that they like the taste of the mozzarella ricotta better than the regular ricotta recipe.
 

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Just wanted to say thank you to Liz for the great idea of making ricotta from the whey! I'm new to all this so I thought I'd just give it a try using the whey left over from my vinegar farmer's cheese.

It worked GREAT! I love the two birds with one stone idea.... and I'm thrilled that I got a HUGE both a huge batch of farmer's cheese PLUS a bowl of yummy ricotta from whey that I would have just fed to the chickens.

Mmmm.... now what to do with all this cheese! LOL... I'm thinking crepes rolled with ricotta for breakfast... maybe pasta shells stuffed with it for dinner.

Thanks again!

A new happy cheesemaker :clap:
 

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My mom hasn't made mozz in a very long time, she only made it like 5 times(4 of which were epic fails) but pretty much after the mozz is taken out you just boil the left over whey and strain it, you don't get a lot for how much whey there is but it is really good cheese. There is no prep required, so you don't have to add any extra cultures or anything.
 

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you can also use whey to soak grains (such as oatmeal) to maximize the absorbancy of the nutrients and to make it cook like instant oatmeal.
 
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