Home Made Sheep Milk Ricotta

This recipe was originally posted on sexfoodandkettlebells.com, June 13 2012.

YIELD: 1 cup

TIME: 2 hours

INGREDIENTS:

4 cups whole sheep milk

3 tbsp raw apple cider vinegar

3 tbsp goat butter, melted

1/8 tsp baking soda

PROCESS

1. Heat milk slowly in a large saucepan over low heat for about 2 hours. Stir occasionally, and ensure it does not boil or stick to the bottom/sides. 

 2. Add apple cider vinegar drop by drop. Give it a minute or so, and stir. You should see the curds clearly separate from the whey. SO COOL! (If they do not separate, increase the heat a bit, and you should see this occur)

3. Using a cheesecloth folded over a large bowl, spoon in mixture. Let it sit for a few minutes to strain, and remove the cheese and place in a bowl. (If you're a keener, keep the whey and use in cooking the next day.)

 4. Add melted goat butter and baking soda, and VOILA!