Easy-Peasy Imbolc Goats-Milk Ricotta |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 16 |
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This is a great recipe for people that are interested in cheese-making, but new to the process. A fresh, mild-flavoured and spreadable ricotta-like cheese, with no need for special cultures, complicated temperature monitoring, fancy equipment or months of waiting. The recipe makes only a small amount of cheese, just enough for a nice lunch with warm bread baked from the collected whey. A perfect recipe to enjoy on Imbolc! Eat within 1 week of making. Ingredients:
4 pints whole goat's milk |
2 tablespoons distilled vinegar |
1 lemon, juice of |
1 pinch salt |
Directions:
1. Pour milk, vinegar and lemon juice into a pot.
2. Heat mixture on a high heat until it reaches just below boiling point; you will see the curds and whey separate.
3. Take a much deeper pot, and suspend over it a colander or funnel layered with muslin.
4. Pour the hot milk mixture through the muslin, such that the whey funnels into the pot and the curds are reserved.
5. Once most of the whey is drained, bunch up the ends of the muslin and twist to seal in the curds. Remove from the funnel and, holding it over the whey pot, gently squeeze to remove any leftover moisture.
6. Turn curds out into a bowl, and be sure to scrape it all from the muslin. Sprinkle with the salt and mix in gently.
7. Serve the cheese fresh. You can use some of the reserved whey in place of milk/water to bake some fresh bread to eat with the cheese.
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