Okay, for those that know me know that I LOVE FOOD! But they also know that the words homemade and food don’t really go hand in hand. Since I’ve been forced to grow up (somewhat) and now have a responsibility to feed my family, I’ve had to learn how to work my way around a kitchen. I feel that I have come a long way from an expert level Mac & Cheese maker (from a box) to actually using real food that has an actual shelf life. So why on earth would you want to take direction from me on how to make something homemade? Because it’s that flip’n easy to make!! I was so proud of myself I immediately text’d my food blog friend at One Missing Ingredient to brag! I have zero shame. None.
I was trying to explore out of the Mac & Cheese box and make something healthy and low reactive from the Lyn-Genet Recitas “The Plan” Cookbook. Check out our other blog post for more info on this Low Inflammation diet. The reason why I was forced to make Goat Ricotta from scratch is because NO ONE SELLS IT!! You’d think down here in Gluten Free, Vegan, everything Raw land that I would be able to find some Goat Ricotta!! Nope. I had to hit the internet to see how I was going to make this happen. So I turned to my trusty friend that helped me fix my dryer a few months ago, You Tube. Turns out Ricotta is pretty super simple to make and really not that much effort! I was up for the challenge of messing this up!
What you’ll need is:
- 1 Quart of Whole Goats Milk
- 1/4 Teaspoon of Sea Salt
- 3 Tablespoons of Distilled White Vinegar OR Lemon Juice*
- Large Mixing Bowl
- Thermometer (I used a candy thermometer) I have no idea why I even own one of those! Wedding gift maybe?
- A Stirring Utensil of some sort
- Stainless Steel Pan
So here goes…
Open up your Goat Milk and pour it into your stainless steel pot and turn burner on to medium low heat. We don’t want to boil it! Just slowly warm it up.
Add Salt and stir to blend
Monitor the temperature and once the milk reaches 180-190 REMOVE FROM HEAT.
Add 3 Tablespoons of Vinegar and gently stir to blend.
This is where I thought I messed it up! According to the video your milk should start to curdle immediately! Well that didn’t happen for me. I frantically searched other recipes and one person noted to add more vinegar if it doesn’t react right away. *I ended up adding an additional tablespoon of vinegar and a squeeze of lemon wedge because I was desperate to make it work! It started to curdle but not like it did in the video. As I cried tears into my Goat Ricotta goop (which didn’t help it curdle either), I mustered up the motivation to keep pushing forward.
At this point you are suppose to strain out the whey from your curds of deliciousness.
*Note the lack of curds.
This is where I added Step 6:
I was like $%#* it and put it in the fridge to keep straining! Maybe it will turn into goat sour cream and can use it for Taco Tuesday! When my husband got home I told him how I ignored the kids all day to watch youtube videos on how to make goat ricotta only for it to not work out. I pulled it out of the fridge to show him my disaster and VIOLA!!! I HAD CURDS!!
Maybe it was the was the tears of defeat or the profanities I muttered as I threw it in the fridge that turned this goat goop around but the moral of this story is…
IF I CAN MAKE IT, SO CAN YOU!
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