Crock-pot Ricotta

Total Time: 16 hrs Cook Time: 16 hrs

Ingredients

• 2 quarts 1% low-fat milk
• 1 quart goat's milk
• 1/2 cup lemon juice or 1/2 cup apple cider vinegar or 1/2 cup vinegar

Recipe

• 1 combine milks in crockpot. turn on low and add acid agent. stir well. cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. the curd should be solid, and it should have a good cooked-milk smell.
• 2 turn off the crockpot and wrap the whole thing in several layers of towels. let stand undisturbed for another 6-8 hours. line a colander or mesh strainer with damp paper towels or damp cheesecloth. spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. don't rush the draining if you want a thick, soft cheese.
• 3 pack into containers; you can stir in flavorings or salt before packing if so desired. it will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.