Ricotta (whey cheese made from Anglo-Nubian goat milk)

Category: Dairy and egg dishes
Ricotta (whey cheese made from Anglo-Nubian goat milk)


Serum 5 l
Vinegar 75 g

Cooking method

  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • Here is such a cheese, as they say, plate.
  • Everything that you see on it is made ... well, or grown by your own hands, one might say. And the raw materials from which all the cheeses are made are also obtained from absolutely amazing animals. From goats. These ones.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • These are goats. Anglo - Nubian breed. I won't talk about ..., but their milk is really unique. Amazing both in its taste and in, let's say, physical properties. However, whoever needs it will find the information and read it.
  • And we, as already noted, make cheeses from this milk. Here is one of neither and will go on the conversation.
  • What is this cheese? Here is the answer, which is called "in a scientific way":
  • “… Ricotta is a traditional Italian dairy product. Ricotta is often called cheese, but this is not formally correct: ricotta is not prepared from milk, but from whey left over from the preparation of mozzarella or other cheeses. Thus, the protein basis of ricotta is not casein, but albumin (more precisely, lactalbumin).
  • Ricotta has a sweetish taste, which gives the presence of lactose (the presence of this component in the whey is about 2-4%), it depends on the type of milk used. Fat content: from 8% in cow's milk ricotta to 24% in goat's milk ricotta.
  • Ricotta is a traditional product of the southern regions of Italy
  • For ricotta, the whey that comes from making cheese from fresh milk using rennet is best suited. AND
  • Outside the border of Italy, this product (or similar ones obtained by thermocoagulation of lactoalbumin) has the following names:
  • In France: sérac ("serac"), Bruel
  • In Greece: μυζήθρα ("misifra")
  • In Spain: requesón
  • In some regions of Germany: ziger
  • In the Carpathians: vurda
  • In the Caucasus (in various regions): nadugi, laura, lorek, khacho
  • In Sweden: molkenese, miscost
  • In Norway: Brunost
  • In Romania (Moldova): urda
  • In Gagauzia: nur peyniri, nur ... "
  • Like this. No more no less.
  • We always have a lot of whey left from making cheese. Well, it's a sin, you know, not to use it. Troubled, of course, a little, but worth it.
  • This is what it is, serum. Immediately after the curd was removed from it. Different cheeses are prepared using different or ferments or enzymes, but the whey always remains.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • We heat the whey to eighty-five degrees. No boiling, namely heating.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • And add vinegar to the pan. Yes, the most common, table vinegar. Little. And weak, or rather not very concentrated. Immediately, or rather, while stirring the contents of the pan.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • And we bring the whey to a boil. Until the first, so to speak, buns.
  • I will notice. Vinegar is added mainly by Italians and those who are closer to them. And in the Caucasus, for example, nothing is added to whey. They simply bring it to a boil and keep it in this state to achieve curdling.
  • But…, the result in both cases will be the same. Such flakes will appear in the whey mass.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • Which must be separated from the serum. You can choose with a slotted spoon, or you can simply strain it - throw it through a sieve.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • And we put all this thrown back in a bag, which we hang, so that it means excess glass liquid.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • There she is. Almost ready-made ricotta. Place in a colander and refrigerate. To get rid of moisture completely.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • Here!
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • If, for example, you add fresh berries to it….
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • Or jam there ... you get an amazing dessert. What yogut is there, what is Danone? This is a completely unusual taste. Children are delighted with such a dessert.
  • Ricotta (whey cheese made from Anglo-Nubian goat milk)
  • And for adults…. If you chop finely garlic, herbs and mix it all with ricotta, and then spread the resulting mass a piece of slightly toasted Borodinsky ..., oh, even with vodka, even with wine, or even with beer, and even with tea ... delicious!
  • 🔗
  • Angela to you at the meal !!!

What beautiful goats, I fell in love with them and photos
And we ourselves like it! You can't imagine ...
Ivanychwhat a beauty on a plate! Hold me seven! Have you opened a farm shop yet?)) I'm ready to leave!
And if according to the recipe, but you didn't try to ferment with lemon juice? My mom occasionally takes milk on the farm, the other day I got a 5 liter canister, after the cottage cheese I had a lot of whey and it was white. Economy woke up in me, I decided to try to get something out of it, since it was night in the yard and I didn't have any enzymes in my house, then I heated the whey to 85-90 degrees, poured the juice of half a lemon into it, left it until morning on stove. In the morning I put it in the refrigerator, in the evening I squeezed it through 4 layers of gauze, it turned out at the output 610 g of yummy and amazingly transparent whey.
But there is a lemon flavor in the final product, and there is a taste / smell from the vinegar?
Kruuuut !!!! You are far from us
IvanychWhat a splendid cheese platter! And your girls are simply delightful! Thanks for the recipe!
And where to apply the serum then? She's with vinegar, pour it out?
Uuuuuuuu looked at how much these magic goats and realized that in my next life at least I will make this cheese.
but from the usual whey will not work?
Why "not" ... necessarily "yes" ...
Ivanovich, have you changed the cow to goats, or is the cow also alive?
The cow is alive and well ... just living elsewhere.
Well, I think the choice of goat breed is not a prerequisite? We take goat's milk and drink. I've been looking at making cheese for a long time. And in every topic, I swear that I'll start making cheese. Tell me where to get rennet?
Quote: marina-asti

Does the vinegar taste / smell?
I join the previous speaker
Girls, just believe me! The milk of AN goats is completely unique. It is very different from the rest.
BUT! Cheese, of course, will come from whey and from regular goat and cow ...
Enzymes are sold via the Internet. Search.
Vinegar is only sour, in general it will add

Olga VB
Oh, how interesting!
And if I still have whey from cottage cheese - no longer white, but absolutely transparent, slightly yellowish-greenish, is it already "empty"? nothing will come of it?
I ferment with bifidum.
Quote: Ivanych
Let's not talk about the benefits, but tell me, it really does not smell like goat and has a creamy taste
Olga VB, I don’t know, honestly. Try it. But, to be honest ..., I have not met completely transparent.
selenа, Yes. Not a word of falsehood ... just like that. No, and does not appear, no smell or taste. And it tastes exactly as said. come - check.
Olga VB
Quote: Ivanych
I have not met completely transparent.
And when you make cottage cheese, does not the whey remain transparent after it?

Here are some pictures from the story "Comrade from Udoyka".
The milker is a Saanen goat, if what ...


There is no "absolutely" transparency.




And this is from "Curd from Freckles" ....
Actually - Freckle.


Judge for yourself.





The youngest adores. Seniors too ..., but the darling will always fall ...

Olga VB
Some kind of gauze you have a lot of holes ...
Mine is much denser, like gauze. Strains everything to full transparency.
I'll take a picture of the serum and show it.
Ivanych, and you sell milk, and if you can address in a personal
Olga VB, You cannot please ...
Dana15, answered in a personal. Call. We live in the West of MO.
Ivanych, I sent you a personal request.Please do not refuse!
Yutan, answered in a personal.
Thanks for the recipe. Can I also have your coordinates?
And you can ask a stupid question ... Has anyone made it from purchased whey?

Quote: Ivanych
Until the first, so to speak, bun
What do these gurgles mean? So that it gurgles like a boil? My mass was moving in some kind of streams, but they were not gurgles, as in boiling. The temperature reached 92 degrees, and then began to fall (the temperature of the burner did not decrease and the stove did not turn off). I waited for the temperature to rise for about half an hour, but did not wait ...
Or is it some kind of purchased serum
Flax, in general, when pasteurized, whey proteins denature and bind to casein! That is, they go into cottage cheese, and they are not in the whey. BUT! Lactalbumin, which Ivanych mentioned, is the most thermostable whey protein, it coagulates at 96 ° (somewhere the time comes up, it takes 30 '). The question arises - how was the milk pasteurized, or, perhaps, whey from raw milk and then pasteurized. If the second option, then, in theory, everything should work out! Probably, you can heat up to a possible maximum and, nevertheless, acidify the medium. Then you will know for sure whether there are proteins there or not.
Quote: Completion
can be heated to the maximum possible and, nevertheless, acidify the medium
I did it. He heated up to 85 degrees and added apple cider vinegar, heated up to 92 degrees, after 15 minutes she also squeezed a slice of lemon in the same place Flakes, as such, did not appear, some small blotches ...
I covered it with a towel and went to work. I'll come and see if something worked out ...
On the whey it was written - pasteurized
Well, apparently, these small inclusions are the remains of whey proteins. I wonder how much cheese there will be?
Quote: Completion
I wonder how much cheese there will be?
Lena, very little .. I did it from a liter. Dripping down now. The main thing is not to forget to weigh
I'll try too. Very interesting! In the refrigerator, 1.5 liters of whey after the curd.
Ivanych, cool!!!!!
Quote: Elena_Kamch
I did it from a liter. Dripping down now. The main thing is not to forget to weigh
Weighed ... 50 g with a stretch
Not an option from a store whey ... And if you add 1.5 hours of warming up and the time spent on stirring / observing
How does it taste?
Flax, estimate the cost, pzhlst, compared to ricotta! We don't sell whey in our stores. From a liter, for sure, it makes no sense in terms of time costs, but if more?
AccomplishmentIf Lena is made from store-bought whey, then the cost will be definitely higher than store-bought ricotta. Even without considering labor costs. But the fact is that ricotta is a secondary product, so to speak. My personal example. In early December, she brewed her first cheese, Caciotta, from 6 liters of milk, worth 260 rubles. I don’t remember the output exactly to the gram, but somewhere between 650-700 cheese and 500-550 gr. Of ricotta. True, for the ricotta, I added another 0.5 liters of milk to the whey (22 rubles). This option is economically profitable. True, now (and even already in January) milk is poor, ricotta is not good.
Quote: Kokoschka
I'll try too. Very interesting! In the refrigerator, 1.5 liters of whey after the curd.
I read that from whey after cottage cheese - Ricotta does not work.
Quote: Sasha55
True, for the ricotta, I added another 0.5 liters of milk to the whey
the best option
Quote: marika33
I read that from whey after cottage cheese - Ricotta does not work.
agree with Marina
and another nuance in the preparation of Ricotta - stir less often and only gently, carefully)))

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