Basket Case.
When I started making my own goat ricotta, I was given an assist in the form of two cheese baskets from a friend who raises goats and makes her own cheese. As nice as my earlier attempts looked when strained through cheese cloth, there is something about the way ricotta looks with the imprint of these simple baskets that adds an alluring touch. It’s what I saw in Italy and France, and it is now what I see in my kitchen.
I use this simple goat ricotta recipe to stuff my Briwats and, of course, to make ravioli with brown butter and sage. But it is equally good with a salad, or bread and olive oil as a midday meal. Don’t be deterred if you don’t have a cheese basket, as straining it in cheesecloth works just fine. I’m grateful to L&B Farm (and their goats) for producing the freshest, creamiest goat milk.
~ David
Homemade Goat Ricotta
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Ingredients
- 4 cups fresh goat milk
- 1 cup heavy cream
- 2 large pinches salt
- 5 tablespoons white vinegar
Instructions
- Bring the milk, cream, and salt to 185°F over medium heat. When it reaches 185°, add the vinegar and stir for 15 seconds. Let it continue to cook for 2 minutes.
- Take it off the heat and let it sit for 20 minutes.
- Using a sieve suspended over a bowl or a ricotta mold suspended over a bowl using wooden skewers (neither sieve nor mold should touch the bottom of the bowl). Remove the curds with a slotted spoon and put them in the sieve/mold.
- After the larger curds are transferred from the bowl, recover the finer curds by using a small sieve to strain them by little amounts at a time; add these to the sieve/mold.
- Let the cheese strain for 1 to 2 hours, depending on the desired consistency; the longer you strain, the firmer the cheese.
- Makes about 16 ounces.
© 2025 Copyright Cocoa & Lavender
FEL!X
May 10, 2025 at 4:45 amBravo David!
I’m doing it quite in the same way, but no goat milk available here.
It’s easy to prepare ricotta and above all, the imported ricotta is expensive.
I would love to do it with goat milk…
Cocoa & Lavender
May 10, 2025 at 11:36 pmSo glad to hear that you are making homemade ricotta, Felix! One thing I would like to do beyond goat milk ricotta is sheep milk ricotta. But I doubt that’ll be happening anytime soon. I have never seen sheet milk at any market!
Mimi Rippee
May 10, 2025 at 5:52 amOh how I love goat flavor! This must be magnificent!!!
Cocoa & Lavender
May 10, 2025 at 11:34 pmWe really liked it, Mimi. I did have a lot of experimentation to get this far and now that I know how to do it, we have it fairly regularly.
Mad Dog
May 10, 2025 at 5:53 amThat looks fantastic – I love goat cheese!
Cocoa & Lavender
May 10, 2025 at 11:34 pmThanks, Mad Dog!
Barb
May 10, 2025 at 7:45 amI love goat cheese so I’m certain I would like goat ricotta, but I have no idea where to get the goat milk! I read the differences between goat’s milk and cow’s milk is that fresh goat’s milk is slightly sweeter and has a lower fat content. One farmer suggested cow’s 2% milk is equivalent to goat’s milk fat content, so using it and a bit of sugar might produce a similar taste. I’m going to try making ricotta regardless though. Your ricotta looks delicious and no doubt tastes wonderful!
Cocoa & Lavender
May 10, 2025 at 11:33 pmThank you, Barb. I would imagine you have a Trader Joe in your neighborhood, do you? They sell goat milk in cartons. I believe Whole Foods does as well.Goat milk is naturally less fatty than cow milk — that is true. If you try the cow milk root, I’m not sure you would need to add any sugar. But that’s just a guess on my part.
angiesrecipes
May 10, 2025 at 11:33 amGoat cheese is a huge favourite, David. Not sure if I can find FRESH goat milk here….is pasteurized okay?
Cocoa & Lavender
May 10, 2025 at 11:31 pmI know that you can make ricotta with pasteurized cow milk, so I don’t see why pasteurized goat milk wouldn’t work for this, as well. It’s worth a try, Angie!
Eha Carr
May 10, 2025 at 4:08 pmAbsolutely love ricotta and this looks so easy – but the lack of the right ingredients (and such a super mould) leads one looking for the best available to buy . . .
Cocoa & Lavender
May 10, 2025 at 11:30 pmBefore I had the mold, I used cheesecloth and that worked beautifully. It had a wonderful, homemade look about it. It is quite easy, and really has wonderful flavor. I’m sure you can make this with cow’s milk, as well.
Ronit
May 11, 2025 at 8:45 pmHow great it is, to have such fresh goat cheese. The cheese looks so perfect, and I’m sure the flavor and texture are amazing. 🙂
Cocoa & Lavender
May 13, 2025 at 8:01 amThanks so much, Ronit. I was very happy with the results.
Pauline McNee
May 12, 2025 at 12:29 amI really envy you David having access to fresh goats milk. I just looove the flavour of goat’s cheese. I need to buy some goat’s milk from the supermarket, even if it is a very expensive commodity here. I have a couple of cheese baskets so I must take the plunge and make your ricotta. I went through a cheesemaking phase many years ago and made wonderful mozzarella, since then there have been a few other phases:) A wonderful and inspiring post David, thankyou.
Cocoa & Lavender
May 13, 2025 at 8:01 amThank you so much, Pauline! I hope you do get a chance to make it and I hope it works well with your goat’s milk. I didn’t realize it was such an expensive commodity in Australia. I would love to try and make mozzarella, but I’m a little nervous. Maybe I shouldn’t be?
Pauline
May 14, 2025 at 11:12 pmhttps://happyretireeskitchen.blogspot.com/2014/08/mozzarella-cheese-how-to-make-your-own.html
Hi David, I know you would have a great time making cheese.
I realised I still have a post about my cheesemaking class and experience, it might give you a few tips, and then with your own research you would be away.
Meanwhile I need to find time to make the goat’s cheese ricotta:)
Ben | Havocinthekitchen
May 12, 2025 at 3:38 pmThis ricotta looks beautiful – great job, David! I think it’s almost too pretty to use it in cooking, so I’d enjoy it with some crusty bread an a drizzle of honey.
Cocoa & Lavender
May 13, 2025 at 8:00 amI do agree with you, Ben, that it’s really wonderful with a simple drizzle of honey (or olive oil) and some nice crusty bread. But it also makes a great filling for ravioli and pastries.
Evening With A Sandwich
May 13, 2025 at 2:06 pmDavid, I remember discovering how easy it was to make ricotta. You can literally eat it off a spoon-it’s delicious! I have not bought grocery store ricotta since making it the first time.
You my friend have elevated this experience by using goats milk and a beautiful French basket. This is stunning.
David Scott Allen
May 16, 2025 at 11:40 amThanks, Velva — the difference really is striking!
Pauline
May 14, 2025 at 11:19 pmhttps://happyretireeskitchen.blogspot.com/2014/08/mozzarella-cheese-how-to-make-your-own.html
Hi David, I know you would have a great time making cheese.
I realised I still have a post about my cheesemaking class and experience, it might give you a few tips, and then with your own research you would be away.
Meanwhile I need to find time to make the goat’s cheese ricotta:)
David Scott Allen
May 16, 2025 at 11:39 amThanks for this, Pauline! I can’t wait to delve in! I hope you can find the goat’s milk.
Raymund
May 15, 2025 at 2:29 pmSuch a lovely, heartfelt post, David. I could almost feel the warmth of your kitchen and the rustic charm of those cheese baskets. There’s something so grounding and romantic about making your own cheese, especially with milk from goats you know by name 😁
David Scott Allen
May 16, 2025 at 11:37 amThanks, Raymund! I really enjoyed making it.
sherry
May 16, 2025 at 12:20 ampretty sure i’ve never had goat’s milk! Tho i’ve eaten the animal. How clever are you to make your own ricotta.
cheers
sherry
David Scott Allen
May 16, 2025 at 11:36 amThanks, Sherry! You have never had goat’s cheese? That actually surprises me! Thanks for your comment!
Jeff the Chef
May 16, 2025 at 11:32 amThat cheese looks beautiful, and I’ll bet it tastes amazing. Does it have a thicker texture than cow’s-milk ricotta?
David Scott Allen
May 16, 2025 at 11:35 amThanks, Jeff! The thickness of the cheese depends on how long you strain it. It’s very flexible!
2pots2cook
May 19, 2025 at 3:10 amWork of art, Italian way!
Cocoa & Lavender
May 20, 2025 at 8:53 amAw, Mille Grazie.
Frank | Memorie di Angelina
May 21, 2025 at 1:50 pmThis looks amazing, David. I have to say my attempts at making ricotta at home have always ended up in disappointment but this is inspiring to give it another try.
Cocoa & Lavender
May 21, 2025 at 11:18 pmI had my share of failures, too, Frank — but I kept on trying and ended up with these great results! Give it a try!