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
To print this recipe, please print the small printer icon below.
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…
Mimi Rippee
May 10, 2025 at 5:52 amOh how I love goat flavor! This must be magnificent!!!
Mad Dog
May 10, 2025 at 5:53 amThat looks fantastic – I love goat cheese!
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!
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?