Goat's Milk Ricotta Cheese

Boy, it is so good to be making homemade cheese again! Life is good again! This recipe is so easy to make (for some reason, it doesn't work with store-bought milk -you need whole milk).

Goat's Milk Ricotta Cheese

1 gallon whole goat's milk (doesn't have to be pasturized)
1/4 cup vinegar (I use apple cider vinegar)
3 T butter (melted)
1/2 t baking soda

1) Heat the milk to 195°F. (Do not boil; this will result in a "cooked" flavor.)
2) Slowly stir in the vinegar a little at a time, watching for the clear separation of the whey. If the whey is still milky when you have added all the vinegar, increase the heat to 205°F. (Adding too much vinegar will give a sour taste to your cheese.)
3) With a slotted spoon, gently ladle the curds into a colander lined with butter muslin or several layers of cheesecloth.
4) Drain for 1 minute. Place the curds into a bowl.
5) Add the butter and baking soda and mix well. Store in a covered container in the refrigerator for up to 1 week.

I put the ricotta on a salad last night - yum! so good!