Description
Speaking technically, this is not a proper cheese, but a curd. But we know that in dreams a little magic and fantasy never hurt. Goat milk and goat cheese have an unusual character, you hate or love it. I love it!
Ingredients
Scale
- 2 cups (500 ml) goat milk
- 1 tablespoon of apple cider vinegar
Instructions
- Heat the milk in a saucepan, keeping an eye on the temperature.
- When it reaches 176°F (80°C), pour in a tablespoon of vinegar and stir on low heat, preventing the milk from taking the boil.
- When it starts to curdle, that is the curdled milk starts to separated from the whey, remove the saucepan from the heat and let it cool at room temperature.
- When completely cold, line a colander with the cheese cloth, place it on a bowl and pour the curdled milk into the colander.
- Let it drain overnight in the fridge, and the day after the goat milk ricotta is ready!