Goat Milk Ricotta Cheese

1. 1

   For every quart of goat milk, you'll need 1/4 cup of lemon juice. Using that ratio, this recipe can be scaled up accordingly. Each quart of milk makes about 1 cup of cheese.

2. 2

   In a non reactive saucepan, heat the goat milk slowly until it reaches 185 degrees. Use a candy thermometer to determine the temperature.

3. 3

   Once the milk reaches 185', add the lemon juice, remove the pan from the heat, and let it sit for 5 minutes. During this time, the milk will separate into curds and whey.

4. 4

   Place four layers of cheese cloth into a colander, leaving enough cloth to tie the corners into a bundle, and place the colander into a large, deep bowl.

5. 5

   Carefully ladle the milk mixture into the cheese cloth.

6. 6

   Let the milk mixture drain for 1/2 hour

7. 7

   At the end of a half hour, tie up the corners of the cheesecloth, suspend it on a wooden spoon, and hang over a bowl to continue draining for another hour or two.

8. 8

   Carefully unwrap the cheesecloth and transfer ricotta into a container.

9. 9

   Add the lemon zest, salt and mix thoroughly.

10. 10

    Ricotta will keep for 2 weeks in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.