Skuta

[bodul]

Hi everyone.
For my first post I will try to explane on which way I am making skuta or pujina of goat milk... I took a gold medal on national competition of small breeders month ago... It is very soft and tasted.
Filtered whey, should be heated very slowly and  just before it comes to a boil. When it become broken in that moment should be removed of fire and leave it for couple minutes. With a slotted spoon, ladle out the skuta into the prepared colander or skuta forms...leave it for couple hours..and then .....   :) :)

In my production I use only NON PASTEURIZED milk and for now any type of cultures

[bbracken677]

Interesting quick cheese...what is the flavor like?

[bodul]

Interesting quick cheese...what is the flavor like?

This is croatian ricotta. Very soft...slightly, naturally sweet..smelt of goat milk depends about pastures. I am situated on island and my goats are non stop outside..so lets say smelt is neutral..mild. It is very easy to make it.....

[Vina]

Very nice! no matter what's the name, it looks like really great whey cheese, congrats!

[bodul]

Very nice! no matter what's the name, it looks like really great whey cheese, congrats!

Thanks.... :)

Although I do not prefer fresh cheese this recepies is only one to make GOOD ricotta or whatever name it have  ;)