This week I tried my hand at a few goats milk treats like yogurt, whey, and mascarpone! All of them turned out delightful and I am hooked on this fresh goats milk life. Quick mascarpone takes about 30 minutes to make and then can sit in the fridge overnight to firm up.

Goat Mascarpone:

1 quart of fresh milk

1 teaspoon citric acid

1/4 teaspoon kosher salt

Heat your milk to 190 degrees, pull the pan to the side and add your citric acid and salt, gently agitate your mixed 2-3 times with a wooden spoon. Return pan to a low simmer for five minutes. After five minutes turn off the heat and put the pot aside to cool for twenty minutes, while the pan cools prepare your cheesecloth in a pasta strainer with a bowl or glass pan to catch the sour whey below.

Once your liquid has sat for 20 minutes go ahead and pour into the cheesecloth. Once filtered once, refilter the whey once more through the cheesecloth. After the second straining put your whey aside in a separate glass container in the fridge and let the cheese continue to drain in the fridge overnight.

By morning your mascarpone is ready to eat! Add it to toast with a poached egg or make a quesadilla like I did! I even stuffed some squash blossoms with the mascarpone and fried them up. Yum!

Now I am saving up a few batches of mascarpone in the freezer to make a mascarpone cheesecake for Luke’s birthday next week! I’ll update you on how that goes.

What is your favorite use for fresh goats milk? Do you save your whey for bread and pancakes or just drink it in smoothies?