Do it yourself, Recipes

How to make Ricotta cheese from goat’s milk

How to make Ricotta cheese from goat’s milk

Ricotta cheese from whole raw goat's milk
Ricotta cheese is our family favorite. We like to spread it over crispbread

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

Thermometer

Slotted spoon

Measuring jug

Colander

Cheese cloth

Stainless steel bowl to place colander in

METHOD:

Prepare a citric acid solution by diluting 4 tsp citric acid in 500 ml water.

Citric Acid Solution
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.

Slowly heat the milk
Stir the milk occasionally to prevent from scorching

At 75°C/168°F, you should see small flakes starting to form and the separation of small flaky curds.

Separation of small flaky curds
You can see small flaky curds forming

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.

Add more citric acid solution
Carefully add more of the citric acid solution

(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.

Making Ricotta cheese
Amount of flaky curds increases with increase in temperature

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.

Scoop the Ricotta into lined colander
Fluffy Ricotta from goat’s milk

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.

Ricotta cheese in cheesecloth
Ricotta cheese in cheesecloth

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.

Fluffy Ricotta Cheese
Ricotta cheese

Refrigerate in an airtight container for up to one week.

Serve on crispbread or use in lasagna or other baking and enjoy!

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