Whipped and Goat Milk Ricotta Cheese

May 23, 2018

At our spring Farm Dinner, Chef Kyle Patterson of Sinema Bar and Restaurant created some pretty amazing dishes including these cheeses. They paired wonderfully with fresh bread from FireFlour Bakery.

Ingredients

1 quartGoat Milk

1 cupheavy cream

3 tablespoonschampagne vinegar

1 teaspoonMortons Coarse Kosher Salt

fine cheese cloth

1 cupheavy cream

3 tablespoonschopped garlic

2 ounceslemon juice

saltto taste

2 ouncessliced chives

1 tablespoononion powder

Preparation

1: Place the milk and cream in a heavy-bottomed pot. Add salt and put on medium heat stirring occasionally, being careful not to scorch. Bring to 185ºF

2: Remove pot from heat and add Champagne Vinegar Curds will begin to form. DO NOT STIR.

3: Line a medium sieve with the cheesecloth and carefully pour the milk mixture into the cheesecloth, disturbing the curds as little as possible. Let drain for in the fridge for 24 hours.

4. Whisk the curd in a stand mixer using a whisk attachment. Add remaining ingredients and whisk on high until smooth and delicious.