Sort ingredients
wildmullbery
QR Code
Listen
Pdf
Prepare Your Equipment: Ensure all equipment is clean and ready to use.
Mix Milk and Salt: In a nonreactive saucepan, combine the goats milk and sea salt; mix gently to dissolve the salt completely.
Heat the Milk: Slowly heat the milk over low to medium heat, stirring occasionally to prevent scorching. Use a cooking thermometer; heat to 185°F – 200°F (85°C – 93°C). Do not boil.
Add Lemon Juice: Remove the pan from heat. Gently stir in the lemon juice and let the mixture sit undisturbed for 5 minutes to help the curds form.
Strain the Curds: Line a colander with a double layer of muslin or cheesecloth, place it over a large bowl, and gently pour the milk mixture into the colander, letting the whey drain.
Let It Drain: Allow the curds to strain for at least an hour, or until the ricotta reaches your desired consistency. For a firmer ricotta, strain longer.
Refrigerate and Store: Transfer the ricotta to a container and refrigerate. It can be used within 2-3 days. Pressing the ricotta under a weight in the fridge will improve its texture.