Ricotta

After each batch of mozzarella, I use the whey to make ricotta:
Whey from mozzarella
1 quart goat milk
1 t. cheese salt

In a pot, heat the whey to 195 degrees (meat thermometer is perfect for this!) stirring occassionally. Once temp is reached, stir in the milk, stirring often to keep from scorching. Heat to 195 again. You'll see tiny curds floating! Once temp is reached, pour liquid into a colander lined with cheese cloth. Drain for an hour. Add 1 t. cheese salt and store! This is soooo creamy and easy to make!

Goat Milk Mozzarella

I combined a couple of recipes for this one:

1 gallon of goat milk
1 1/4 t. citrus powder
1/8 rennet tablet, dissolved in 1/4 c. cool water
1 t. cheese salt

Pour milk into large pot and add citrus powder, stirring well. Heat on low until milk reaches 88 degrees, stirring occassionally. (A digital meat thermometer with an alarm really helps!) Once milk reaches temp, pour in the rennet/water and stir for 10 seconds. Turn the heat off and wait 15 minutes. Will become "custardy" in a whey bath. After 15 minutes, cut curds into 1" cubes and pull out, draining as much whey as possible. Add 1 t. cheese salt and mix. Microwave for 30 seconds on 70% power and knead as you would bread dough. The trick is to get the cheese to proper temp (~ 165 degrees) without overheating and melting (trust me, you don't want a hard ball!) After kneading til cool, reheat same time/power and knead again. Repeat until your cheese is shiny and stretchy. Place in ice and water to cool and store. Yum!