Goats Milk Ricotta

Goats Milk Ricotta

Fresh curds form in minutes, yielding a soft, tangy cheese far creamier than store-bought.

Total 45 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple cheese relies on just goat's milk, an acid, and gentle heat to separate curds from whey in under half an hour. The result is a delicate, slightly tangy ricotta with a softer texture than cow's milk versions, ideal for spreading on toast, folding into pasta, or dolloping over roasted vegetables.

Ingredients

  • 1/2 gallon goat's milk
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon fine sea salt

Method

  1. Pour the goat's milk into a 6-quart saucepan and set over medium heat, stirring occasionally to prevent scorching on the bottom.

  2. Heat the milk until it reaches 185°F to 190°F, just below a simmer, with small bubbles forming around the edges of the pan.

  3. Remove the pan from heat and stir in the lemon juice and salt. Stir gently a few times, then let the mixture sit undisturbed as curds separate from the whey.

  4. Line a fine-mesh strainer with a double layer of cheesecloth and set it over a large bowl.

  5. Ladle the curds into the lined strainer, leaving the whey behind in the pan.

  6. Let the curds drain at room temperature until the ricotta reaches your desired consistency, 15 minutes for a creamy, moist texture or up to 1 hour for a firmer, drier ricotta.

  7. Transfer the ricotta to an airtight container and refrigerate. Use within 5 days for best flavor and texture.

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★ 4.6 (1)

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    Goats Milk Ricotta

    This simple cheese relies on just goat's milk, an acid, and gentle heat to separate curds from whey in under half an hour. The result is a delicate, slightly tangy ricotta with a softer texture than cow's milk versions, ideal for spreading on toast, folding into pasta, or dolloping over roasted vegetables.

    45 min 16 oz 95 cal

    Ingredients

    • 1/2 gallon goat's milk
    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon fine sea salt

    Method

    1. 1

      Pour the goat's milk into a 6-quart saucepan and set over medium heat, stirring occasionally to prevent scorching on the bottom.

    2. 2

      Heat the milk until it reaches 185°F to 190°F, just below a simmer, with small bubbles forming around the edges of the pan.

    3. 3

      Remove the pan from heat and stir in the lemon juice and salt. Stir gently a few times, then let the mixture sit undisturbed as curds separate from the whey.

    4. 4

      Line a fine-mesh strainer with a double layer of cheesecloth and set it over a large bowl.

    5. 5

      Ladle the curds into the lined strainer, leaving the whey behind in the pan.

    6. 6

      Let the curds drain at room temperature until the ricotta reaches your desired consistency, 15 minutes for a creamy, moist texture or up to 1 hour for a firmer, drier ricotta.

    7. 7

      Transfer the ricotta to an airtight container and refrigerate. Use within 5 days for best flavor and texture.