Milk. Glorious fresh, raw, creamy goats milk. It is quite possibly one of the things I am most proud of to be producing right here on our small farm. Our girls are fed an organic, non-gmo, soy free feed, with more browsing than they can eat. Their milk truly is as good as it gets and I get it fresh twice a day, everyday! With Karen and Audrey both in milk, I currently have way too much to drink. I can't keep up just drinking it alone! FYI, this is a very good problem to have. I love any and all dairy products, so my goal is to produce as many as I can with the milk that I have on hand.
Ricotta is one of the easiest and quickest cheeses that you can make with the simplest ingredients. It doesn't have to age and is ready to use within a half hour or so, nor is it as temperamental as mozzarella. Bonus! Basically, it's a great cheese to get your feet wet and isn't everything better with a little ricotta? Some make ricotta with leftover whey from other cheeses, which makes a skim/low fat ricotta. I however am a full fat/whole milk kind of girl, so I make my ricotta with milk not whey. Here's how to make it:
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