Goat Ricotta with Peaches Recipe

Name: Goat Ricotta with Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 2 cups goat milk (see Note); 2 cups buttermilk; 2 cups heavy cream; 1/4 cup extra-virgin olive oil, plus more for drizzling; Kosher salt; Pepper; 3 peacheshalved, pitted and cut into thin wedges; Honey, for drizzling; Mint and shiso, for garnish

Servings: persons

2 cups whole milk
2 cups goat milk (see Note)
2 cups buttermilk
2 cups heavy cream
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
Pepper
3 peacheshalved, pitted and cut into thin wedges
Honey, for drizzling
Mint and shiso, for garnish

1
In a large saucepan, combine the whole milk with the goat milk, buttermilk and heavy cream and bring to a boil over high heat.
2
Boil over moderately high heat for 1 minute, then remove from the heat and let stand until curds form and rise to the surface, about 5 minutes.
3
Line a colander with a double layer of moistened cheesecloth and set it over a large bowl.
4
Using a fine sieve, scoop the mixture into the colander.
5
Drain the ricotta until thick, about 30 minutes.
6
Transfer to a medium bowl.
7
Stir in the 1/4 cup of oil; season with salt.
8
Spoon the ricotta onto plates.
9
Top with the peaches and season with salt and pepper.
10
Drizzle with olive oil and honey, garnish with mint and shiso and serve.

1506

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole milk, 2 cups goat milk (see Note), 2 cups buttermilk, 2 cups heavy cream, and more.

Yes, Goat Ricotta with Peaches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Ricotta with Peaches

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