Goat Milk Ricotta

Goat Milk Ricotta

Nothing complicated about this recipe except maybe making sure you don’t boil the goat milk, and the results are superb!  The flavor is mild and the texture is creamy and smooth. Try it in salads, on crackers or with fruit.
Goat milk has slightly fewer calories than cow’s milk, is just as nutritious, and many people find it is a little easier on the digestion than cow’s milk. This recipe is from Ricki Carroll’s Home Cheese Making: Recipes for 75 Homemade Cheeses. If you’re interested in making your own cheeses, this is an excellent book to start with. Ricki’s recipe calls for 1 gallon of whole goat’s milk. I scaled the recipe down to use 1 quart which gave me a yield of about 1-1/4 cups.

Instructions

  • 1. Heat milk to 195 degrees F (do not boil)
  • 2. Slowly stir in the vinegar a little at a time, watching for the clear separation of whey. If the whey is still milky when you have added all of the vinegar, increase heat to 205 degrees (adding too much vinegar imparts an acidic taste to the cheese)
  • 3. Gently ladle the curds into a butter muslin-lined colander with a slotted spoon
  • 4. Drain for one minute, place curds in bowl
  • 5. Add butter and baking soda, mix gently
  • 6. Refrigerate for up to one week in a covered container