Homemade Ricotta ~ We're Loving It!

Making cheese this year was one of my goals.  I am so thrilled I did.  We have been using our goat's milk ricotta cheese for many dishes lately - Lasagna, Chickpea Stuffed Shells.


Yesterday I baked us a Ricotta Frittata with spinach, onion, garlic, oregano, kohlrabi, farm fresh eggs and ricotta cheese.  Yum! Oh, and I threw in some organic Swiss chard (red stems removed).

Here is how I made this Frittata:
 
Saute one small onion with 2 cloves of garlic and one (trimmed, peeled and chopped) kohlrabi in olive oil.  Cook until the kohlrabi is softened. 


Next, scramble about 8-9 farm fresh eggs and set aside.


When the kohlrabi mix is ready, toss in any amount of spinach you prefer in your frittata.  Cook until it wilts.  You can also used frozen spinach - thaw, squeeze dry and use the amount you prefer.  


Place your kohlrabi mix into an oiled quiche pan.  Pour eggs over it.  With a teaspoon, drop spoonfuls of ricotta cheese into it.  I used about 2/3 cup.


Bake at 375°F until eggs are firm.  


You can use any herbs to spice this up too.  I used some dried oregano from my garden and salt and pepper. 

And of course, we couldn't resist baking up some Ricotta Italian cookies.  These were chowed down before frosting could ever be made.  There are very similar to a sour cream cookie we make at Christmas time. Yum!


So what's next on my list, besides trying new cheese recipe?  Getting a cow of course. Or two.