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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.