Goat’s Milk Ricotta

Here in Australia, things are different. The Italian community is large, so these cheeses are available, but the quality varies.

Some deli’s sell decent ricotta, but the tubs in the supermarket cheese section are almost inedible by Italian standards. Mascarpone is no better, as it often turns out grainy. Since making both at home is very easy, I prefer doing it myself.

This time I wanted to try something new, so I made ricotta with goat’s milk. I love goat’s cheese, and this ricotta has the delicate flavour of fresh chèvre. You can enjoy it plain on bread or use it as the base for other dishes. I’ll be sharing one such recipe very soon.

It also works well in Cannoli. Not everyone knows ricotta for Cannoli comes from sheep’s milk. A Cannolo eaten in Sicily always tastes better because of it. Goat’s milk is much closer in flavour to sheep’s milk than cow’s milk, so this ricotta gives you a filling much closer to the original. Try it and you’ll thank me. Enjoy!

Key Ingredients for Goat’s Milk Ricotta

Goat’s Milk

Choose fresh goat’s milk with minimal processing, as it produces soft curds and brings a gentle tang closer to traditional ricotta made with sheep’s milk. Fresher milk gives a cleaner flavour and more reliable curd formation.

Heavy Cream

Heavy cream adds richness and keeps the finished ricotta smooth. It helps the curds stay tender after draining, which works well for spreading or mixing into fillings.

Salt

A small amount of salt balances the flavour and helps curds form. Adjust seasoning once the ricotta drains.

Find the complete list with measurements in the recipe card below.

How to Make Goat’s Milk Ricotta

Step 1: Combine the goat’s milk, cream, and salt in a large pot. Stir over medium heat and bring the mixture to 85°C – 185°F, which will take about 15 to 20 minutes.

Step 2: Add the vinegar all at once and stir for 15 seconds, then stop.

Step 3: Continue heating the mixture for two more minutes, then remove it from the heat.

Step 5: Lift the floating curds with a slotted spoon and transfer them into a ricotta mould (or into a colander lined with a cheesecloth).

Step 6: Place the mould or colander over a bowl in the fridge, making sure it does not touch the bottom of the bowl, and let it drain for a couple of hours.

Extra Help from the Kitchen

Heat Milk in a Clean Pot – Any leftover residue on the base can interfere with curd formation, so rinse and dry the pot well before you start.

Use a Thermometer – Keeping an eye on the temperature helps you reach 85°C – 185°F more accurately and reduces the risk of overheating the milk.

Choose Unhomogenised Milk When Possible – Less processed milk forms curds more readily, giving you a smoother ricotta with better structure.

Let the Curds Drain at Their Own Pace – Leaving the weight of the curds to do the work avoids squeezing them dry and keeps the final texture soft.

Salt After Tasting – Goat’s milk varies, so season once the ricotta drains to avoid over-salting and adjust it to suit the dish you plan to make.

Variations and Twists

Whipped Vanilla Ricotta – Mix the drained ricotta with vanilla extract and honey, then whip until smooth to use as a light dessert filling.

Herbed Ricotta – Fold chopped parsley, basil, or chives into the ricotta with a drizzle of olive oil for a savoury spread.

Whipped Ricotta with Honey and Olive Oil – Whip the drained ricotta with honey and olive oil until soft enough to serve as a dip or topping.

Create Firm Ricotta for Filling – Leave the ricotta to drain for an extra hour to achieve a firmer texture suited to stuffed pasta or pastries.

Homemade Ricotta Cheese with Roasted Garlic and Herbs – Add roasted garlic and fresh herbs to the warm curds before draining to build gentle savoury notes.

Storage and Shelf Life

Store Goat’s Milk Ricotta in an airtight container. Avoid leaving it at room temperature for longer than 1 hour to maintain safe texture and flavour. Keep it in the fridge for up to 3 days, stored in a sealed container placed on a shelf rather than the fridge door for steadier temperature.

Freezing is possible for up to 2 months, though the curds become crumbly once thawed. Thaw the ricotta in the fridge for 8–12 hours before using, and reserve thawed ricotta for cooked dishes only