From the kitchen
Quick Goat's Milk Ricotta
Made by curdling hot goat's milk with lemon juice or vinegar.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1/2 gallon whole goat's milk
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice or white vinegar
Method
- Heat the goat's milk and salt in a heavy pot over medium heat, stirring occasionally, until it reaches 190°F.
- Remove from heat and stir in the lemon juice. The milk will begin to curdle almost immediately, separating into curds and whey.
- Let sit undisturbed 10 minutes to allow the curds to fully form.
- Ladle the curds into a cheesecloth-lined colander and let drain 10-20 minutes for a soft, moist ricotta, or longer for a firmer texture.
- Use immediately or refrigerate up to 5 days.
Kitchen note
Because goat's milk curdles faster than cow's milk, watch closely once the lemon juice goes in — the curds form within seconds.
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