Homemade Goats Milk Ricotta Cheese
I consider myself a very strong person. In the past 7 years I have had to pull myself through many difficult situations.. one of the most difficult being this hashimoto's disease and all the compounding issues that come with it.
I have a gift at being able to find a smile, a real authentic smile despite hard times trying to bring me down. I'm not sure why- but there's always just been this infectious candle of joy that lives deep within me that no difficult time has ever been able to completely shadow. This boundless optimism is literally what has gotten me through the tough days..like today.
As many of you know- roughly 5 months ago after 3 years of battling up hill I put my hashimotos disease into remission. It was a long, sometimes awful journey- but I made it. In addition my adrenal fatigue was fabulously under control and my candida issues barely a concern. I have been able to rapidly add new foods back into my diet with happy results. I was on cloud 9 and felt positively unstoppable.
I thought I was 100% better or extremely close to it. At the end of January I joined a gym. 3 years prior I had to give up kickboxing because I became simply too sick to keep up with the classes. At first working out felt amazing. I called my husband in sheer joy announcing this would be the year that I would once again be able to put on a swimsuit and not look and feel like an untoned sickly looking galoof.
And then..after 2 weeks I entered a terrifying state of hyperthyroidism.. and I have been an absolute mess since. My adrenals are once again shot and acting in extreme ways. From utter exhaustion to feeling so high I can barely see. From sleeping nonstop to insomnia.
I am so disappointed. Today I cannot fight the tears.. and I'm realizing that its ok to cry. Its ok to mourn the setbacks. Sometimes you have to cry a little (or a lot) before you can find hope again and step back up to the battle for your health.
Ricotta cheese is my favorite. Literally, give me a spoon and some fresh ricotta and you'll see my gleaming from one end of the world to another. Back before getting sick I made huge batches of fresh ricotta once a week. I made gnocchi and an incredible nutmeg and cinnamon ricotta pie. When I got sick- I lost ricotta and it felt tradgic.
Today I wiped my tears and I made ricotta- ricotta that I can eat. Ricotta that is giving me back someone that I felt was taken unfairly. Today I had my first bite of ricotta in 3 years.
Today I am replacing my tears of sadness with tears of joy. This ricotta is good and I am thankful.
Thankful for the improved health that I have gained, thankful for my improved health to come, thankful for my will to fight forward, and thankful for this cheese. This cheese that I can eat.
Everything is going to be ok.
- 4 cups of goats milk.
- 1 Teaspoon of Salt
- 4 Teaspoons Lemon Juice.
- In a sauce pan combine the 4 cups of goats milk and salt. Over medium high heat slowly warm it up sirring every so often. Just before it comes to a boil turn off the heat and pour in the lemon juice. (NOTE: It is VERY important that the milk does not boil as this will affect the texture of the cheese negatively. Watch your milk carefully and shut off the heat the second you see it starting to ever so gently bubble.)
- Stir the lemon juice into the milk and let the pot sit for 10 minutes- during this time it will curdle. (If if does not curdle then your milk was not quite warm enough).
- Drape a piece of square cheesecloth over a colander. After the ten minutes pour the hot curdled milk mixture into the cheesecloth. Carefully lift up the edges and fasten them tight using a rubber band or piece of string. Hang the cheese allowing it to drip for 1 hour. (I do this by attaching it to my sink nozzle and letting it hang in the sink. This keeps the mess to a minimum.
- After the hour untie your cheesecloth and store the cheese in the fridge in a sealed container. If you want the cheese even thicker- feel free to let it hang and drip excess liquid longer.