How to make Ricotta cheese from goat’s milk
In a previous post, I showed you How to make Ricotta cheese from Whey . Today I will be showing you:
How To Make Ricotta Cheese From Goat’s Milk
You can also substitute the goat’s milk with cow’s milk.
Equipment and ingredients needed:
8 liters milk
4 tsp citric acid
500 ml of water
2 tsp salt
Pot big enough to hold 8 liters of milk
Stainless steel bowl to place colander in
Prepare a citric acid solution by diluting 4 tsp citric acid in 500 ml water.
Add half the citric acid solution to the milk.
Stir briskly for 5 to 10 minutes.
Add 2 tsp salt
Heat the milk slowly, stirring every now and then to prevent the milk from scorching.
At 75°C/168°F, you should see small flakes starting to form and the separation of small flaky curds.
If this does not happen, add more of the citric acid solution in very small teaspoon amounts so as not to over acidify the milk.
(I started out using a teaspoon, then it took too long, switched to a tablespoon, still didn’t get the results I was waiting for and then ended up pouring in all of the solution that was left! And the cheese was marvelous!)
You can see the amount and size of the flakes increasing as the temperature increases.
At this point slower stirring is essential. Excess stirring will cause smaller and very granular curds to form. You don’t want this! Rather use your slotted spoon and stir the milk using an up-and-down motion.
Heat the milk to 90°C (190°F-195°F). Then turn the heat off.
As the curds rise, use the slotted spoon to gently move them from the sides of the pot to the center. These clumps will begin to consolidate floating on top of the liquid.
Let it rest for 5-10 minutes
Ladle the curds gently into a colander lined with cheesecloth. When most of the curds have been scooped out you can pour the rest of the whey and curds into the colander.
Drain for 10 – 60 minutes depending on how dry you like your Ricotta cheese. I have found that after a day in the refrigerator the cheese tends to be a bit dry, therefore I only let the whey drip out for about five minutes. If the cheese becomes too dry, you can stir some of the whey back in before using it.
Refrigerate in an airtight container for up to one week.
Serve on crispbread or use in lasagna or other baking and enjoy!