Its been a while since I've updated this blog...but I've been busy. (See here) I've packed up my apartment and moved to Texas for the summer where I plan on trying my hand at selling my ricotta cheese at my local farmstand. First step in that direction, I went to the farmstand this morning, met the organizer and discussed with her making ricotta with goats milk...she has a few goats that I may be able to try making it with. I also just ordered plastic containers in which to sell my wares...very exciting. This seems to be a good starting recipe, though I'm surprised to see the use of butter in all the goat's milk recipes I found. Anyone know why?
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