Dairy Free Goats Milk “Ricotta” Cheese Recipe
We make ricotta all the time. It couldn’t be easier. Ricotta means “twice cooked” in Italian because traditionally it’s made from the whey left when making mozzarella.
- 1 gallon or about 2 litres of Goats Milk
- 1 tablespoon salt
- 1 cup plain yogurt
- 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1. Make a double boiler out of 2 large pots, pouring enough water in the bottom pot to come at least halfway up the sides of the top pot. Pour the milk into the top pot and heat over medium-high heat until the temperature reaches 190°F (88°C) on a candy thermometer, about 15 minutes.
2. Add the salt, yogurt, and lemon juice to the goats milk, and stir with a wooden spoon for about 30 seconds to mix everything together. Reduce the heat to low or turn it off.
3. Maintain the milk’s temperature at 190°F (88°C) for the next 25 minutes, lifting the pot out of the water if the goats milk gets too hot and returning it as the temperature drops. Whatever you do, DO NOT stir the goats milk while the ricotta curds are forming. After 25 minutes, use a skimmer to carefully lift all the ricotta curds out of the whey and transfer them to a fine-mesh strainer (no need to use cheesecloth) set over a bowl.
4. Allow the ricotta to drain for about 1 hour, then pour off any of the drained whey from the bowl and gently dump the ricotta from the sieve into the bowl. Transfer to a covered container and refrigerate for up to 4 days.