How to make your own Goat's Milk Ricotta cheese - perfect for savoury and sweet dishes alike.
Course
Cheese
Cuisine
Italian
Prep Time2hours40minutes
Cook Time5minutes
Total Time2hours45minutes
AuthorManuela Zangara
Ingredients
2lt – 8 cups goat's milk
500ml– 2 cups heavy cream
½tbsp– 9 gms salt
75ml– 5 tbsp white distilled vinegar
Instructions
Combine the goat's milk, cream and salt in a large pot and stir over medium heat as you bring the temperature up to 85°C – 185°F. This will take about 15-20 minutes.
Add the vinegar all at once and stir for 15 seconds, then stop.
Keep heating the mixture for two more minutes before removing it from the heat.
Let it rest undisturbed for 15 to 20 minutes.
Then remove the floating curds with a slotted spoon and place them to drain in a ricotta mold (or in a colander lined with a cheesecloth).
Place the mold/colander over a bowl in the fridge (make sure the mold does not touch the bottom of the bowl) and let it drain for a couple of hours.
Remove the ricotta from the mold and serve it!
NOTE: The longer you allow the ricotta to drain, the more firm it gets. I got the perfect consistency after just 2 hours, but if you like your ricotta firmer, let it drain a bit longer.
To store it, place it in an airtight container and keep it in the fridge.