Fresh ricotta is an amazing thing and surprisingly easy to make. I got started by reading all about the process in Home Cheese Making and then getting some extra raw goat milk from my local farmer. Learning how to make goat milk ricotta is easy and requires very little in terms of equipment and ingredients.
- 1 Gallon Goat Milk (not ultra-pasteurized)
- 1 teaspoon Citric Acid dissolved in 1/4 cup cool water
- 1 teaspoon Salt
- In a large pot, combine the milk, citric acid solution, and salt. Mix thoroughly.
- Heat the milk to between 185 and 195 degrees. Stir often to prevent scorching.
- Remove from heat when the curds and whey separate. Allow the mixture to sit for 10 minutes, undisturbed.
- Pour the mixture into a colander lined with butter muslin. Once all the whey is poured through, carefully tie up the corners of the butter muslin. Hang the bag above a bowl (I use a cabinet door pull) and allow to drain about 30 minutes or until the desired consistency is reached.
- Remove from the muslin and store in a container in the refrigerator. It is ready to eat immediately, if desired.