5 Ingredients or Fewer

Goat Milk Ricotta Cheese

March 13, 2011
0 Ratings
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

  • Serves varies
Ingredients
  • 1 quart goat milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest from Meyer lemons
  • salt to taste
In This Recipe
Directions
  1. 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.
  2. In a non reactive saucepan, heat the goat milk slowly until it reaches 185 degrees. Use a candy thermometer to determine the temperature.
  3. 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.
  4. 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.
  5. Carefully ladle the milk mixture into the cheese cloth.
  6. Let the milk mixture drain for 1/2 hour
  7. 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.
  8. Carefully unwrap the cheesecloth and transfer ricotta into a container.
  9. Add the lemon zest, salt and mix thoroughly.
  10. Ricotta will keep for 2 weeks in the fridge.

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