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Goat’s Milk Ricotta Recipe
This Goat’s Milk Ricotta comes together with only 4 ingredients, giving you a creamy cheese you can use on bread, veggies, and pasta for easy everyday meals.
Prep Time: 2 hours 40 minutes
Cook Time: 5 minutes
Total Time: 2 hours 45 minutes
Ingredients
- 2 L – 8 cups goat’s milk
- 500 mL – 2 cups heavy cream
- ½ tbsp – 9 g salt
- 75 mL – 5 tbsp white distilled vinegar
Instructions
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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.
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Add the vinegar all at once and stir for 15 seconds, then stop.
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Continue heating the mixture for two more minutes, then remove it from the heat.
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Let it rest undisturbed for 15 to 20 minutes.
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Lift the floating curds with a slotted spoon and transfer them into a ricotta mould (or into a colander lined with a cheesecloth).
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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.
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Remove the ricotta from the mould and serve.
Recipe Notes
The longer the ricotta drains, the firmer it becomes. I found 2 hours gave me the texture I prefer, but you can let it drain longer if you like your ricotta firmer.