Mozzarella

 This is my easiest mozzarella recipe yet!  Sometimes I start it in the morning and I dont finish it till the evening.

Mozzarella

makes very roughly a pound, depending on how much milk you use

Citric acid, for a gallon of milk you need 1.5 t, for a gallon and a half 2 1/4 t, for two gallon 3t

Rennet, for a gallon of milk you need 1/4t, for a gallon and a half you need1/4t plus 1/8t, for two gallon 1/2t

Kosher salt, for a gallon of milk you need 1t salt, for a gallon and a half you need 1 1/2 t salt, for 2 gallons you need 2t salt

Grab your biggest pot.  Add in a solid splash of cold water.  Then add in citric acid and swish it around to dissolve.

Add in your milk, either a gallon, a half gallon, or two gallons.

Turn on your burner and bring it up to 90 degrees or 95 max.  

While the milk is heating, prep your rennet.  Put it in a little cup/glass/bowl with a solid splash of water.

Remove your pot from the burner when it reaches 90.

Add the rennet water mixture with a wooden spoon in an up and down motion.  The goal is to mix it in but not agitate the milk too much.  Stir for just 30 seconds.

Let sit for 10 minutes minimum OR longer.  Sometimes I dont get back to it for hours.

After your wait time, you'll see a clear separation.  Using a slotted spoon or similar, scoop out the solids into a large bowl (this step is easier if you have waited longer than 10 minutes).  After you have all the solids, you can carefully pour some of the whey back into the pot.

If you have a microwave, heat your curds in the microwave for 1 minutes.  Then use your wooden spoon to kind of lift up your mass of curds.  It likely wont stretch but will break.  Heat it for another 30 seconds.  Try again. Eventually you will get to a point where it stretches.  Use your wooden spoon to lift up the curds and lift it up high so it can hang down and stretch.  Pour the whey back into the pot as it develops.  Keep repeating until the curds start to look shiny and smooth.  You might need to heat it up again.   When it's shiny, add in your salt.  Then heat it up one more time and stretch it to mix. (If you stretch your curds too much and remove too much whey, then your mozzarella will be a bit dry.  It still melts really well though.  It dont stretch it enough then it's too soft and will release whey while it bakes, which isnt really a problem in something like lasagna but not ideal in a sandwich.)

If you dont have a microwave, then you will do a similar technique to above but heat your whey to around 120-140 and either dip your curds into the whey or spoon some hot whey into your bowl to heat the curds till they stretch.

Form a ball, using a similar technique to making bread.  I do this step in the bowl but in the sink so I can run a little cold water to cool down my hands.  Once you have a nice ball, fill that bowl with cold water (ice optional) and let sit till cool.

Next you can make ricotta with the whey.  I have mixed success with ricotta from whey.

Stuffed Shells

 We LOVED these stuffed shells.  We used a jar of homemade sauce from the freezer so the effort was really quite minimal.

Stuffed Shells

serves probably 4-6

3 cups of sauce (homemade or store bought)

2 cups ricotta or chevre

2 1/2 cups of grated mozz (divided)

2 cups of parmesan (divided)

2 egg yolks

1 garlic clove, minced or pressed or grated

12 ounces jumbo shells (or medium sized if you cant find jumbo)

Heat the oven to 375. Bring a large pot of water to boil for the shells.  Cook them till they are almost done but not quite (they will continue to cook in the oven).

Meanwhile, make the filling.  In a medium bowl, combine the ricotta with 1 1/2 cups of the mozz, 1 cup of the parm, the egg yolks, garlic, and a little salt and pepper.  Stir.

Spread half the sauce on the bottom of a 9 x 13 inch baking dish.  Spoon about 2 tablespoons of filling into each shell and place them in the pan.  Cover the shells with the remaining sauce and sprinkle with the remaining cheese.

Cover dish with foil and bake for 30 mins.  Remove the foil and bake until the cheese is melted and the sauce is bubbling, another 15 to 20 minutes.  Let sit for 10 minutes before serving. 

Lasagna with bechamel sauce and squash

This lasagna is the definition of comfort food.  It's rich with a slight sweetness from the squash.  We make it with our own goat mozz and chevre and it's insanely awesome but you could use store bought cow milk products without any loss of flavor.

Lasagna with bechamel sauce and squash
(I usually make an 8x8 casserole dish)

1 winter squash, peeled, sliced, roasted, salted

3 tablespoons olive oil or coconut oil
1 onion
3 tablespoons flour
3 cups milk (any kind works here)
1 cup, parm (divided, 1/4 cup for the sauce)
8 plus sheets of no-boil lasagna (depending on your pan size)
1/2-1 pound mozzarella
4oz chevre or ricotta

If you havent already, make your bechamel. Heat the  oil over medium heat in a heavy medium saucepan. Add the onion and cook, stirring, until it has softened and beginning to brown.  Stir in the flour and cook, stirring, for 2-3 minutes, until the mixture is somewhat dry, but not browned.  Whisk in the milk a little at a time and bring to a simmer, whisking frequently, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often until the sauce is thick.  Stir in 1/4 cup of the Parmesan.  Taste for salt and pepper.

Preheat the oven to 350 degrees.  Spread a spoonful of béchamel over the bottom of your casserole dish. Top with a layer of lasagna.  Spread chevre or ricotta on top, then some squash, then mozz, parm and finally more bechamel.  Repeat the process.  When your pan is almost full, end with a layer of lasagna topped with the rest of the bechamel and more parm.  Cover tightly with foil.  Bake for 30 minutes then uncover and bake for another 20 to 30 till bubbly and beginning to brown.  Put it under the broiler for 1-2 minutes for extra browning if you like a crispy lid.  Let sit for 10 minutes before serving (ideally).

This freezes and reheats really well.  I also make a plain red sauce lasagna at the same time since it uses many of the same ingredients.

Raw Chevre

We find this chevre to be incredibly versatile.  I can add chives and garlic and call it cream cheese.  We love it plain, spread on bread or a cracker with a drizzle of honey.  It works great in recipes that call for ricotta.  And I'll even thin it with a little milk and use it in a recipe calling for yogurt (if I am out of yogurt).  It's really creamy, so it doesnt work well for crumbling on a salad, but you could try pressing it to release more of the moisture if that's your preference.

Raw Chevre
(makes 4 small 8oz ball jars)

You will need culture (we like c101 mesophilic) and rennet (we use organic vegetable based double strength) and raw goats milk.

• Sit 2 half gallon jars of goat milk on the counter (they can be fresh from milking or chilled in the fridge).
• Sprinkle your culture on top.  For 2 half gallon jars, I split half a packet between the 2 jars of C101 mesophilic direct set.  If you're just using one half gallon jar, then you'll have to use a quarter of that packet. 
• Let the culture sit on top while you prepare the rennet.  
• In a measuring cup or small bowl, add 5 tablespoons of water.
• Add one drop of double strength rennet to the water.
• Put a lid on the jars and shake them (dont add the rennet yet).
• Measure out 1 tablespoon of this water-rennet mixture into each jar.
• Put the lid on and shake.
• Let sit on the counter for usually 24 hours.  You will see the whey separate.
• Strain with a cheesecloth (or a cloth napkin works too) for maybe 8 hours.
• Transfer to jars or... Eat!

Cream cheese

This is a super simple cream cheese recipe.  I will admit to making it solely for the purpose of making cheesecake.

UPDATE and UPDATE: I am working on a new cream cheese recipe.  This one FAILED last time I made it... AND again it failed me!  I am working on a new technique.

Cream cheese
yields 3-4 cups of cream cheese

1/2 gallon milk or cream (raw is best, but just use the best cream you can get)
1/4 teaspoon mesophilic starter culture

Pour your milk into a glass jar (if it's isnt already!) and add the culture.  Stir (I shake gently).  Set jar on the counter for 8-24 hours with a loose lid.  The longer you let it sit, the tangier your cream cheese will be.

After 8-24 hours, strain the cream cheese using cheesecloth (or a clean pillowcase) in a strainer.  Strain for at least 12 hours.  The longer you let it strain, the thicker your cream cheese will be.

Add any flavorings at this point (chives and some salt, cinnamon, garlic, fruit) and chill in the fridge.

Ricotta Salata

This is my first pressed cheese.  It's super easy and delicious.  The trickiest part is remembering to salt it daily.

Ricotta Salata

Ricotta
Salt

First, make ricotta.  This is my favorite recipe.  During the straining step, let it strain overnight in the fridge.  Then shape the ricotta and wrap it in a fresh cheesecloth.  Put a weight on top of it for a few hours (or more, overnight in the fridge is fine).

Next up, salting!  Salt the cheese with about a teaspoon of salt and either wrap in plastic wrap or place in a small container.  Every day, remove the cheese from the wrap/container and pour off any whey.  Salt it again with about a teaspoon and wrap it up again.  Repeat for a week, then taste.  You can salt less often after the first week.

We like the cheese around day 10, but you can age it for 3 weeks.  Make sure you salt it!

Ricotta, updated

I have a new favorite ricotta recipe.  Both aren't technically ricotta, since ricotta is traditionally made with whey leftover from making mozzarella.  Anyway, this new method heats the milk to 200 degrees, hotter than I thought would yield quality ricotta. I am going to leave my old favorite ricotta recipe below the new one, just so you can see what's best for you.  This recipe is easy to adjust for whatever amount of milk you'd like to use.  My preferred pot fits 1 1/2 gallons so I have made the recipe for that amount.

Ricotta

makes probably 4 cups or more of ricotta

1 1/2 gallons of raw milk

1 1/2 tsp salt (I have been using kosher salt)

1/2 - 3/4 cup of lemon juice

In a heavy bottomed large pot (this is important so you don't scorch the bottom of the pot), heat the milk and the salt to 200, stirring occasionally in the beginning and near constantly towards the last 20 degrees.  When you reach 200, add in some of the lemon juice and give it a brief, slow stir.  Your goal is to mix in the lemon juice without disturbing the milk too much.  You'll pretty instantly see curds forming, if you don't, then add in more lemon juice).  Let it sit for 10 minutes and then scoop out the ricotta.  You can put it into a strainer with or without a cheesecloth.  Your curds should be super large and that allows you to skip the cheesecloth.

Old recipe and notes:

This is my favorite ricotta recipe.  I use super fresh and raw goat milk, but it will work with cow milk as well (fresh is best).  It's very light and fluffy at first.  I use it in everything from macaroni and cheese to galettes to omelets.

Ricotta
how much ricotta this makes depends on your milk, at least 2 cups usually

1/2 gal raw milk
1 tsp citric acid powder, dissolved in a 1/2 cup water
a few shakes of salt

Using a large pot, pour the milk in, add in half of the citric water mixture, and the salt.  Stir.

Heat slowly to 165-170, stirring occasionally to avoid scorching.

If you do not see curds/flakes forming, add in more of the citric water mixture.  Stir gently from this point on to avoid breaking up the curds.

Continue heating to 190-195, then turn the heat off.  Let it rest for 10-15 minutes off heat.

Prepare your draining setup.  I like to use a large bowl with a cheesecloth lined colander in it (a pillowcase or cloth napkin is a fine substitute).  Pour everything in to the colander.  Let strain for at least 15 minutes and up to a few hours, depending on your preference.

Save the whey for everything from soup to rice to waffles!

Feta

It should make about a pound.  I didnt weigh mine, but pretty sure it's less.  We love feta.  This was really bland to start, almost like cream cheese.  I brined it and tried it just a day later and it was really salty at first, but mixed in with an Israeli Cous Cous salad, it was great.

Feta

1/2 gallon raw goat milk
1/4 teaspoon liquid rennet or 1/4 rennet tablet diluted in 1/8 cup cool water
1 tablespoon yogurt

Warm the milk in a stainless steel pot to 86°F.  Add the yogurt to the milk and stir thoroughly but gently.  Let sit for one hour.
After an hour, dilute the rennet in water.  Mix the rennet/water into the milk using an up-and-down motion with your spoon, very gently.  Incorporate the rennet but do not over-mix.
Place a lid on the pot and let sit overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution. Make a brine solution using 1/6 cup non-iodized salt and 1/4 gallon of water. Place the curds in the brine solution in a jar with a lid in the fridge. Brine for 4 to 5 days if using store-bought goat milk or for 30 days if using farm-fresh goat milk.  .