5 Ingredients or Fewer

Goat Milk Ricotta Cheese

March 13, 2011
1 Ratings
  • Serves varies
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

What You'll Need
  • 1 quart goat milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest from Meyer lemons
  • salt to taste
  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.

See what other Food52ers are saying.

  • foodblogandthedog
  • boulangere
  • lapadia
  • Burnt Offerings
    Burnt Offerings

8 Reviews

Whoboo May 11, 2023
I can't wait to try this out. I regularly get goat and cow milk locally. I have never made ricotta using goat before. By the way you can make caramel sauce from your leftover whey. It is delicious and tangy!
BillCN September 28, 2020
Great recipe - just made it tonight. Only one thing to add: Do not use Ultra Pasteurized goat's milk! It will prevent the milk from curdling.
foodblogandthedog March 15, 2011
My dog loves the whey too! I am going to check out this link now. Hope you like the fennel risotto!
boulangere March 14, 2011
This looks amazing, and how clever to use goat milk! Do you seriously just use the variety from the grocery store?
Burnt O. March 15, 2011
Yep - just straight out of the carton, grocery store goat milk.
lapadia March 13, 2011
Do you usually do something with the whey? I never used goat's milk, and imagine it could have a nice flavor...just wondering. Anyway, the link here is something I like to do with my Ricotta whey...just sharing:
Burnt O. March 13, 2011
Thanks for the link! I wish I read that before I fed the whey to the cats! They were very happy.
lapadia March 14, 2011
Ohhh, lucky kitties :)