Goat’s Milk Ricotta Recipe

Ingrédients

• 2 L – 8 cups goat’s milk
• 500 mL – 2 cups heavy cream
• 1/2 tbsp – 9 g salt
• 75 mL – 5 tbsp white distilled vinegar

Préparation

1. 1

   Combine the goat’s milk, cream, and salt in a large pot. Stir over medium heat and bring the mixture to 85°C – 185°F, which will take about 15 to 20 minutes.

2. 2

   Add the vinegar all at once and stir for 15 seconds, then stop.

3. 3

   Continue heating the mixture for two more minutes, then remove it from the heat.

4. 4

   Let it rest undisturbed for 15 to 20 minutes.

5. 5

   Lift the floating curds with a slotted spoon and transfer them into a ricotta mould (or into a colander lined with a cheesecloth).

6. 6

   Place the mould or colander over a bowl in the fridge, making sure it does not touch the bottom of the bowl, and let it drain for a couple of hours.

7. 7

   Remove the ricotta from the mould and serve.