Goat Milk Ricotta


Goat Milk Ricotta
One of the easiest cheeses to make at home (in my opinion) is ricotta. It has a fresh, milky flavor. A flavor that is hard to find in commercial, mass-produced brands. And increasingly so, other ingredients are making their way into the commercially produced brands. Examples of ‘other’ ingredients include: modified food starch, guar gum carrageenan, locust bean gum, and xanthan gum depending on the brand. For that very reason, I have decided to make my own ricotta at home. Fresh ricotta has just two ingredients: milk and an acid. (The acid could be lemon juice, vinegar, or citric acid.) If you prefer for it to have a more pronounced flavor, salt may be added to your taste.

While ricotta is traditionally made from whey, you can also make it using milk. The advantage of using milk is that you will have a higher yield of ricotta. Now as far as the type of milk, or better stated, the type of animal… cow milk tends to be more common. Though for the purpose of this recipe (and since I have access to it) goat milk is my milk of choice.

Ingredients

  • 1/2 gallon goat milk
  • 3/4 teaspoon citric acid dissolved in 1/4 cup cool water

Procedure

  1. Use a heavy-bottom pot that holds at least 1 gallon (the milk will begin to foam up when it heats up). Add milk to the pot and then place the pot on the stove over medium-high heat. Add the citric acid/water mixture to the milk and stir thoroughly. Stir frequently to prevent the milk from scorching on the bottom of the pot. Heat the milk mixture to 185°F being careful not to boil the milk.
  2. When the mixture reaches 185°F, immediately remove from heat. The temperature will continue to rise from ‘carry over’ heat. Allow the mixture to set for at least 15 minutes undisturbed to allow the curds to form and separate from the whey.
  3. Line a colander with butter muslin and place the colander over a large pot (to catch the whey). Ladle the curds into the colander and allow to drain for 20 – 30 minutes or until the ricotta reaches the desired consistency. You may use the whey (liquid) in soups or stews or as the liquid when making bread or rolls.
  4. Then remove the ricotta from the colander and place in a container with a lid, then refrigerate. The cheese can be eaten immediately or it will keep for up to 2 weeks in the refrigerator (though it never lasts that long in our house).
  5. If desired, you can add salt to taste after you remove the ricotta from the colander. For a creamier texture you could stir in up to 2 tablespoons of cream.

Cook’s Notes

Use your homemade ricotta just as you would with the store-bought kind. Some of our favorite ways to use it include, but not limited to: stuffed shells, dolloped across the top of pizza prior to baking, lasagna, with fresh herbs mixed in and then spread over crackers, and a little stirred into polenta just after you take the pot off of the stove. So friends, don’t be intimidated. You really can make ricotta at home.

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Individual White Chicken Pizzas


Individual White Chicken Pizzas
Cook up as many pizzas as you want tonight, and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought. It’s fast and easy to do in the microwave.

Ingredients

  • 30 ounces refrigerated fresh pizza dough, divided
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 teaspoon crushed red pepper
  • 8 garlic cloves, crushed
  • 4 thyme sprigs
  • 4 cups 2% reduced-fat milk
  • 1 cup plain fat-free Greek yogurt
  • 4 teaspoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 12 ounces shredded cooked chicken breast
  • 6.5 ounces preshredded reduced-fat 4-cheese
  • Italian-blend cheese (about 1 2/3 cups)
  • 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup small fresh basil leaves

Preparation

  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
  2. Let pizza dough rest, covered, at room temperature as oven preheats.
  3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.
  4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.
  5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.

To Freeze

Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.

To Reheat

No thawing: Place frozen pizzas on a baking sheet that’s not preheated; bake at 450° for 13 minutes or until cheese browns.