Ingredients

The following ingredients have 500 Servings
  • 2 lt – 8 cups goat's milk
  • 500 ml – 2 cups heavy cream
  • ½ tbsp – 9 gms salt
  • 75 ml – 5 tbsp white distilled vinegar

Instruction

  • Combine the goat's milk, cream and salt in a large pot and stir over medium heat as you bring the temperature up to 85°C – 185°F. This will take about 15-20 minutes.
  • Add the vinegar all at once and stir for 15 seconds, then stop.
  • Keep heating the mixture for two more minutes before removing it from the heat.
  • Let it rest undisturbed for 15 to 20 minutes.
  • Then remove the floating curds with a slotted spoon and place them to drain in a ricotta mold (or in a colander lined with a cheesecloth).
  • Place the mold/colander over a bowl in the fridge (make sure the mold does not touch the bottom of the bowl) and let it drain for a couple of hours.
  • Remove the ricotta from the mold and serve it!
  • NOTE: The longer you allow the ricotta to drain, the more firm it gets. I got the perfect consistency after just 2 hours, but if you like your ricotta firmer, let it drain a bit longer.
  • To store it, place it in an airtight container and keep it in the fridge.