Life here is ever changing and ever the same. No these are not my words but is a quote from Wind in the Willows. However, it dose so seem to describe our farm and family. I am as usual a little rushed for time, but I wonted to share with y'all how we make cheese. This is a very simple recipe and a very quick one too. If y'all don't have goats don't worry; this recipe also works with cows milk as well. We are blesses in that we have milk cow's and milk goat's both. So, when I make cheese I usually just use which ever milk I have a surplus of in the house. If you won't to get scientific and have fun with your children this is also a good example of a violent chemical reaction. We make other cheese's too, but this one is a fun way to begin.
First, be aware that you must use a pot that is granite lined. Also, use only a wooded spoon. If these two items are over looked the cheese will not form. Now, take 1 gallon of whole milk I prefer milk that is cool, but that is a personal preference. Place the milk in a double boiler ( I just us a smaller kettle inside of a larger one). On medium heat bring the milk temp. up to 185 degree's stir the milk gently. When the milk has came to the right temp. remove it from the heat and add 1 fourth of a cup of cider vinegar. Here is the violent chemical reaction I spoke of earlier! The vinegar will cause the milk curds to be attracted to the wooded spoon. The results of this recipe is simple Ricotta Cheese. Take the cheese and let it drain in a cloth lined colander. In about 20 minutes the whey has drained away from the cheese. Just add salt (do not use Iodized salt because it will make the cheese have a bitter taste) to taste. There are other cheeses that we will show you as we go along, but for now I will just leave this one here.
First, be aware that you must use a pot that is granite lined. Also, use only a wooded spoon. If these two items are over looked the cheese will not form. Now, take 1 gallon of whole milk I prefer milk that is cool, but that is a personal preference. Place the milk in a double boiler ( I just us a smaller kettle inside of a larger one). On medium heat bring the milk temp. up to 185 degree's stir the milk gently. When the milk has came to the right temp. remove it from the heat and add 1 fourth of a cup of cider vinegar. Here is the violent chemical reaction I spoke of earlier! The vinegar will cause the milk curds to be attracted to the wooded spoon. The results of this recipe is simple Ricotta Cheese. Take the cheese and let it drain in a cloth lined colander. In about 20 minutes the whey has drained away from the cheese. Just add salt (do not use Iodized salt because it will make the cheese have a bitter taste) to taste. There are other cheeses that we will show you as we go along, but for now I will just leave this one here.
Well, that is it! Just follow these steps and you will have you some good cheese.
I hope you have a blessed day in the Lord Jesus!
Y'all take care now, Theresa at Yesterday's Farm
I hope you have a blessed day in the Lord Jesus!
Y'all take care now, Theresa at Yesterday's Farm
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