Who knew that something so simple could taste so good? With its pristine white color and spreadable creaminess, goat cheese is undoubtedly one of the most satisfying cheeses. Although most people only associate goat milk with the production of goat cheese, there are other delicious varieties of cheeses that can be made from this milk. If you are a fan of goat cheese, then you may be interested in making a fresh batch of these two equally tasty cheeses.
Recipe 1: Ricotta Cheese from Goat Milk
- Warm 2 quarts of goat milk to 185oF
- When this temperature is reached, turn off the heat and stir in 2 tablespoons of vinegar or lemon juice.
- If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.
- Pour the curds and whey into a cheesecloth-lined colander placed over a bowl or in the sink to drain.
- Let it drain at room temperature for several hours. A longer draining time will produce a drier curd.
- When the desired consistency is reached, remove the curds and place them in a closed container in the refrigerator for storage.
- This type of cheese will work well in dishes such as lasagna or any recipe that calls for ricotta cheese.
Recipe 2: Quark Cheese from Goat Milk
- Heat 2 quarts of goat milk to 88oF and stir in 2 tablespoons of buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more.
- Cover and let it set at room temperature for 24 hours. During this time the mixture will thicken into a yogurt-like consistency.
- Pour the mixture into a cheesecloth-lined colander place over a bowl.
- Cover and let it drain in the refrigerator for 12-24 hours.
- Store cheese in a covered container in the refrigerator.
- As quark cheese resembles a thick sour cream, it is excellent in baked goods such as cheesecake or can work as a dip.