Goat Milk Ricotta
- Yield: 5 (3 to 4 Servings)
- Ready In:
Redwood Hill Farm Manager Scott Bice likes to demonstrate this simple recipe at our annual Spring Farm Tours. Makes about 1 1/2 cups Ricotta
- 2 quarts Goat Milk
- 2-3 lemons juiced
- 1/4 tsp. sea salt (optional)
- Cooking thermometer
- Prepare a colander in the sink by lining it with cheesecloth; fold it over once to double it up.
- Heat the milk slowly, stirring periodically to keep it from scorching. Heat until it hits 200 degrees on a thermometer, then stir in the lemon juice.
- The milk will instantly curdle. If it does not curdle, continue adding small amounts of lemon juice until it does. Turn off the heat and let the milk sit for several minutes. Pour it into the colander lined with cheesecloth.
- When the cheese has cooled enough to handle, squeeze it into a ball and hang the cheesecloth over the sink faucet to drain. Let it drain for about an hour, then stir in some salt, if desired, and refrigerate.
- This will keep for several days in the fridge.
- Course: Appetizer