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Goats Milk Ricotta Cheese

Renae Carroll

My journey from the diagnosis to healing through Hashimoto's Thyroiditis: autoimmune disease has got me back in the kitchen creating wholefood wonders from scratch. Though I try to avoid all diary products (milks from mammals) I have after lots and lots of research, as well as some cheeky taste testing discovered that goat milk is 'a ok' for me to indulge in occasionally. The thing with Hashimoto's is it's not actually the lactose (though goat milk is lower in lactose than cow milk)  that effects me, it is the protein A1 casein. This protein is highly inflammatory for some people, and inflammation is at the root of most diseases. A1 casein can contribute to gastrointestinal issues like irritable bowel syndrome, Crohn’s, leaky gut and colitis. It also may play a role in several less obvious problems, such as acne, autoimmune diseases and skin issues like eczema. (45) ~ Dr Axe ~

After discovering Organic Goat Milk is available at one of my favourite local organic stores: The Little Big Store in Wanneroo I have enjoyed making my very own ricotta cheese and yoghurt. Here is the ricotta cheese recipe. 

 
 


Ingredients
1 litre Organic Goat Milk
3 tablespoons of fresh squeezed lemon juice
1/4 teaspoon of high quality Pure Celtic Sea Salt  
Dash of Extra Virgin Olive Oil

 

Method - using Thermomix

  1. Heat Milk 15 minutes/90C/speed2
  2. Add lemon juice. Gently stir a few times with the spatula.
  3. Let it sit for 3 minutes - the milk will separate into curds and whey.
  4. Pour into the cloth sitting in the Simmering Basket
  5. Let it drain for 1 minute then wrap up the cloth and gently squeeze out some of the liquid with the spatula. Let it continue to drain for up to 1 hour. Moist is creamy, dry is crumbly.
  6. Mix with salt in a bowl and press into a small ramekin.
  7. Top with Olive Oil and refrigerate.

I keep the whey for use in various recipes, one of my favourites is my Sprouted Buckwheat Pancakes


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