How Stuart Made This - How to make Ricotta Cheese

By Stuart Borken | Posted on Jan 26, 2013

I used goat's milk, 2 quarts, heated to 160-degrees then allowed it to drop to 115 added 7 drops of vegetable rennet and 1/4 cup of yogurt.  It curdled well.  I strained it and made plain cheese and added chives to some.  Rolled it in cheese cloth and had my own home made cheve.  One reason I did it was because I'm lactose intolerent and I buy the lactase drops and add them to the goats milk and wait a few days for all the milk sugar to be acted upon.  Then I make my cheese.

The original recipe from which this was made...

How to make Ricotta Cheese

For me, making things from scratch has been immensely satisfying, be it a phyllo/filo dough, overnight pizza dough, milk khoya or something simple like making m...