Using goat milk makes the ricotta so creamy and delicious. I use ricotta cheese in pancakes to cookies. It’s another delicious way to use my goat’s milk.
Goat Milk Ricotta Cheese
Ingredients
- 1- gallon goat's milk
- 3/4 teaspoon salt
- 3/4 cup lemon juice
Instructions
- Pour the goat milk into a nonreactive saucepan and add the salt.
- Heat the milk gently over low to medium heat, watching all the while and stirring occasionally so that the bottom doesn't burn.
- Cook bringing the milk to a boil (200 degrees).
- Remove it from heat and add the lemon juice.
- Stir the mixture once gently to encourage the curds to form before letting the pot sit undisturbed for 5 minutes.
- While you're waiting for the milk to become cheese, line a strainer or colander with a double layer of muslin and place it in the sink.
- Pour the milk mixture gently into the colander and let the curds strain.
- The ricotta will be ready to eat after a half-hour of straining.
- If you prefer a denser, richer texture let sit for an hour.
- The ricotta will firm up further in the refrigerator.
- Serve, cook with it, bake with it, and enjoy:)
Notes
Store covered in the refrigerator for about 1 week.
To half recipe:
1/2 gallon milk
1 teaspoon salt
5-1/2 tablespoons lemon juice.
1/2 gallon milk
1 teaspoon salt
5-1/2 tablespoons lemon juice.