If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Making your own ricotta cheese is ridiculously simple. There are videos and instructions all over the internet for it. In this case, I switched it up a little by using fresh goat's milk, which you can get in most grocery stores now. It's a little tangier than regular milk, and I dressed it up with some fresh lemon zest. - Burnt Offerings
- 1 quart goat milk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons grated lemon zest from Meyer lemons
- salt to taste
- For every quart of goat milk, you'll need 1/4 cup of lemon juice. Using that ratio, this recipe can be scaled up accordingly. Each quart of milk makes about 1 cup of cheese.
- In a non reactive saucepan, heat the goat milk slowly until it reaches 185 degrees. Use a candy thermometer to determine the temperature.
- Once the milk reaches 185', add the lemon juice, remove the pan from the heat, and let it sit for 5 minutes. During this time, the milk will separate into curds and whey.
- Place four layers of cheese cloth into a colander, leaving enough cloth to tie the corners into a bundle, and place the colander into a large, deep bowl.
- Carefully ladle the milk mixture into the cheese cloth.
- Let the milk mixture drain for 1/2 hour
- At the end of a half hour, tie up the corners of the cheesecloth, suspend it on a wooden spoon, and hang over a bowl to continue draining for another hour or two.
- Carefully unwrap the cheesecloth and transfer ricotta into a container.
- Add the lemon zest, salt and mix thoroughly.
- Ricotta will keep for 2 weeks in the fridge.