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1/2 gallon goat milk
Heat goat's milk to simmering, but even if the milk comes to a boil it will not hurt this cheese.
Take pot off heat and let cool until you can hold your little finger in it for a count of 10.
Stir in yogurt, pour into any heavy container and put in the oven. Leave overnight.
Next morning, refrigerate for 4 hours or more.
Gently pour yogurt into colander lined with pillowcase. After 4 to 6 hours, the cheese will have a nice soft goat's-milk consistency.
Put in container with tight lid (no need for paper towel).
Poster's Notes:
I would assume you could flavor these but I would try it plain first to see how that goes.
You can make this with cow's milk, even skim milk and it will be an extremely low-cal cheese. Goat's milk is higher in calories and cream content and more delicious. Goat's whey is a mildly bizarre but interesting drink.
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
4 tbsp. live yogurt
The oven was mentioned with no degrees given: "Ricotta needs to be incubated at around 100°F degrees. If you have a gas oven with a pilot light, it is a perfect incubator. If you don't have a pilot, use your oven anyhow and wrap the cheese container in 4 or 5 bath towels to keep in the heat."