Posts Tagged ‘goat’

Spring Ricotta

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This  time of year we are having some warm sunny days and the heavy meaty dishes of winter no longer feel quite right, but I still want something warming  and filling.

At the same time, my doe goat Magnolia is nearing the end of a lactation, getting ready to deliver kids in six or seven weeks. At this point she’s producing just a quart a day, but it’s still rich milk produced entirely on alfalfa and I’m not about to waste it.

So every evening, after filtering the milk, I make ricotta, and when I have a few days’ worth of ricotta saved up I make ricotta al forno. I stole the recipe from Sarah Raven many years ago, and I haven’t tweaked it very much over the years because it’s perfect as is. The main change is that I use egg yolks instead of whole eggs. Yum.

Ricotta, about 1 and a half cups, but a bit more or less won’t hurt.
Yolks of 5 eggs
Salt to taste
Half a cup of heavy cream
Half a cup of grated Parmesan
Half a cup of pine nuts
Cooked veggies as desired. Or none.

Kitchen note: homemade ricotta is drained until quite dry. If you are using store-bought ricotta, you might need to hang it in the sink in cheesecloth or a clean towel for a few hours and let it drain. Otherwise, the resulting dish can be watery.  Another alternative, if you don’t want to take time to drain, is to add one additional whole egg to help it firm up a bit, or leave out the cream.

Put the ricotta in the blender with the cream and add the egg yolks one at a time while blending.  Blend in the grated Parmesan just for a second or two. Add salt to taste.  Decide whether you want vegetables. This is an endlessly versatile way to use leftover but good cooked vegetables. The version shown above has a couple of cups of leftover grilled zucchini, red bell pepper, and eggplant.  In the early summer, fresh cooked peas are absolutely delicious in this dish.  A good handful of chopped fresh herbs may suit your taste.  Just be sure that the cheese mixture is already seasoned properly.  Pour it into a buttered 8 inch baking pan, adding any cooked vegetables or herbs that you wish as you go. Top with pinenuts and push them in a little bit so that they don’t burn. Bake at 350 for 25 minutes or until done.  Let it consolidate and settle down for 15 minutes, then serve in  generous wedges.    A topping of your best homemade tomato sauce adds pizzazz.  My husband likes it with a sprinkle of extra finally grated Parmesan on top and run under the broiler for a minute, which produces the brown spots you see above. Just keep an eye on it because it does burn very quickly.

In June this is absolutely glorious made with some chopped fresh herbs and topped with homemade pesto.  For those of us who eat low-carb, it is something to put pesto on.  This lactation will only last two or three more weeks, but by June I will have fresh glorious grass fed milk again and be back in the ricotta business.

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Meet Magnolia


One of the biggest steps in making an urban homestead is adding animals. Chickens are the easiest, and you can get Brett Markham’s book Mini Farming for info about how he integrates layers and meat chickens into a small operation. I have wanted for a while to add a dairy animal, and based on my past experiences with goats here are the pros and cons:
Pro: goats are small and easy to handle compared to a cow. They tend to be hardy. They will eat brush (they love Siberian elms.) They are intelligent and affectionate. They produce a lot of milk relative to body size, and the milk is easy to digest.
Con:they are unbelievable escape artists and require excellent fencing. They will eat all your shrubs and trees unless well fenced. You need to know their health and nutrition needs. Contrary to popular belief, they won’t “eat anything;” they are actually picky eaters who need very specific kinds of food. They need to be bred, and I do not recommend keeping a buck in a suburban area, so you will need to take them somewhere to be bred. If bred or in milk, they need supplemental food and it can get expensive. You need to have a plan for how to handle the milk and what to do with it, keeping in mind that unless you pasteurize it you may not be able to sell it legally (check your local ordinances, but it is illegal in many areas to sell raw milk.)
Get a good book on dairy goat raising and actually read it before deciding to get a goat. That said, they are lovely animals and I’m very happy to have one again. Magnolia is a yearling doe, purportedly bred. We’ll see. Meanwhile, she participates in homestead life by standing on top of her goat-house commenting on all yard activity and eating all the siberian elm cutting I bring her.