Living in Melbourne means that I have access to a good number of Greek cheeses; I can always buy Kaseri, Kefalograviera and, of course, feta. But what I really miss are the locally produced, soft, fresh cheeses that you buy by the scoop to spread on bread, or dollop into salads, or bake into pies. The most commonly known is mizithra, but there are different varieties made all over the country that use different combinations of cow, sheep and goat milk to achieve different levels of sharpness and a variety of textures. My favorite, xynomizithra, is a sour version of mizithra that tastes like a tangy incarnation of very fresh, rich ricotta. The best is thought to be produced on the island of Crete, where they use sheep and/or goat milk to make the cheese.
It’s going to be a little while before I can get back there to eat some, so I decided to make my own. I ate this first batch on grilled ciabatta, sprinkled with smoked sea salt, cracked black pepper and olive oil from the mother country – and it was almost as if I were back there in my grandmother’s kitchen on a warm summer morning, eating a little something at her insistence before heading to the beach. It was magic.
I’m thinking that the next lot (draining right now) might get folded into a filling for honey and cinnamon pastries, but I can’t wait to try this on pizza or as a filling for pasta. This is if I can get past the luxury of eating it on toast, perhaps topped with something sweet and sticky, like rose petal jam or a fresh fig. No matter how I decide to eat it, I feel I’ll be making this all summer long. 
How to Make Goat’s Milk Ricotta Cheese
Ingredients:
- 1 liter (34 fl oz) fresh goat’s milk (unpasteurized is preferable, but pasteurized can also work)
- 1/2 teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
Equipment:
- Nonreactive saucepan
- Wooden spoon or heat-resistant spatula
- Colander or fine mesh strainer
- Cheesecloth or butter muslin
- Large bowl
Step by Step Guide:
- Prepare Your Equipment: Before you begin, ensure that all your equipment is clean and ready to use. This helps prevent any unwanted bacteria from influencing the cheese-making process.
- Mix Milk and Salt: In a nonreactive saucepan, combine the goat’s milk and sea salt. Mix gently to dissolve the salt completely.
- Heat the Milk: Slowly heat the milk over low to medium heat. Stir occasionally to prevent the milk from scorching on the bottom of the pan. Use a cooking thermometer to monitor the temperature. The goal is to heat the milk to just before boiling, around 185°F – 200°F (85°C – 93°C). Do not let it boil as this can affect the formation of curds.
- Add Lemon Juice: Once the correct temperature is reached, remove the pan from heat. Gently stir in the lemon juice, then allow the mixture to sit undisturbed for 5 minutes. This will help the curds to form. If you do not see curds forming, let it sit for a few more minutes. The acidity and the temperature are crucial for curdling; if your milk is ultra-pasteurized, curdling might be difficult.
- Strain the Curds: Line a colander with a double layer of muslin or cheesecloth and place it over a large bowl. Gently pour the milk mixture into the colander, letting the whey drain away while the curds collect in the cloth.
- 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, let it strain longer.
- Refrigerate and Store: Once strained, transfer the ricotta to a container. It can be refrigerated and used within 2-3 days. Pressing the ricotta under a weight in the fridge can further improve its texture, making it denser and more suitable for recipes requiring a firmer cheese.
Recipe Notes:
- Milk Quality: Fresh, unpasteurized milk works best, but if you only have access to pasteurized milk, try to avoid ultra-pasteurized varieties as they often do not curdle well. See notes further down on how to change the recipe if you need to use ultra-pasteurized milk.
- Acid Source: Lemon juice is preferred for its fresh flavor, but white vinegar can be used as an alternative. The amount might need adjustment based on the milk’s freshness and pasteurization.
- Temperature Control: Keeping the milk at the right temperature is crucial for successful curdling. If curds do not form, the milk may not have been warm enough, or the acid could have been added too early.
- Stirring: Minimal stirring after adding lemon juice is crucial as over-stirring can break the curds.
Homemade goat’s milk ricotta
- Total Time: 25 minutes
- Yield: Makes 1.5 cups 1x
- Diet: Omnivore
Description
Creamy, fresh ricotta made with just three ingredients. Perfect for pasta or crostini!
Ingredients
- 34 fl oz (1 liter) fresh goats milk
- 1/2 teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
Instructions
- 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.
Notes
- For a richer flavor, use whole fat goat milk.
- If you don’t have a cooking thermometer, watch for small curds to begin forming – that indicates the milk is ready for the lemon juice.
- To prevent curdling, ensure the lemon juice is added slowly and gently to the warm milk.
- Prep Time: 10 minutes
- Straining Time: 60 mins
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Does goat’s milk ricotta taste different from cow’s milk ricotta?
Yes, it has a slightly tangier, earthier flavor. The texture is typically lighter and less dense than standard ricotta made from whole cow’s milk.
What temperature should the goat’s milk reach before adding the acid?
Heat the milk to around 185 to 190 degrees Fahrenheit, then add your acid, whether lemon juice or white vinegar, and stir gently until curds form.
How long should I let the curds drain?
Drain in a cheesecloth-lined strainer for 10 to 20 minutes for a softer ricotta, or up to an hour if you prefer a firmer, drier texture.
Haha, I just tried this and I’m shocked! It tastes awesome. I used 2% store bought pasteurized goat milk and used the juice of 1 large lemon. I found that for the heating it took me much longer like 20 minutes to reach 185F but maybe because it was my first time. But one litre yielded 200 grams of cheese. I used cheesecloth from a hardware store. I also did not use any salt (this is the main reason I wanted to try this). 30 grams of this will be my bedtime snack every night.
This really turned out well for me, my first batch was not a huge success, but the second was perfect.
How long will this keep when refrigerated?
Hi Niko, it keeps in the fridge for 2-3 days. Best to eat immediately!
I made this and only got half the volume of cheese claimed in the recipe. My milk actually just started to boil before I turned off the burner and I let it sit for more than ten minutes on the stove with the lemon juice before straining. I am wondering if letting it sit longer would’ve helped.
In any case, I have at least some ricotta for stuffing my pasta tonight, and it does taste amazing. Tangy enough that I don’t think I’d want to add more lemon juice.
I’ve made this at least 6 times. It is delicious!!
I’ve done everything right, it seems, but I’m still waiting for curds. Maybe I didn’t let it sit undisturbed for long enough after adding the lemon juice and stirring. I assume if I leave it alone things will start happening. Fingers crossed!
It might be that your heating wasn’t on point, or that you over-stirred. Cheese making is a bit finicky, but hopefully it works out!
Thanks. I just started using goats butter and look forward to more recipes…
I finally got this to work with ultra-pasteurized milk, using the specific notes on it. Thank you!
Hi Alexia just found you’re recipe for home made goats milk ricotta. I am lactose intolerant
So I can’t have cows milk. I am going to make lasagna but th recipe asks for ricotta cheese.
I find it impossible to buy the goats milk version of the cheese in supermarkets so I will use your recipe to make it my self. Many thanks for this recipe I think I can now make my version of lasagna.
Goat milk has lactose like cows milk. I think the reason we cannot tolerate bovine dairy is because if the A1 casein protein. Only A2 is found in goat sheep camel donkey and human milk, but not A1.
“Got my goat” – It’s difficult to get goat milk around here, would powdered work ? want to make lasagna for those with cows milk allergy ? also same question for (mozzarella cheese)
This turned out perfect for me! Thanks for the notes on pasteurized milk!
No, powdered will not work with this specific recipe – but it’s not impossible to make cheese from powdered milk. It’s just a completely different process.
This is absolutely next level delicious. We use a touch more salt, probably 3/4 tsp instead of 1/2 tsp. We are cow dairy free but can tolerate some goat milk and it is just so amazing to have cheese again. You must try this cheese in scalloped potatoes and just on crackers mixed with fresh herbs
So I have twice tried making mozzerella on my own with goat cheese. Both times I ended up with ricotta. This recipe worked perfect the first time, so I am very happy!
Thanks for this lovely recipe! Used raw goats milk and it was perfect.
Cheers!
I too used Meyer lemons and when it didn’t curdle I added two tablespoons of white vinegar. It ended up with barely visible curds even after sitting in the pan for an hour. HOWEVER, it became a little thick so I just put in in a thin dishcloth inside a strainer. In two hours I had the creamiest goat’s ricotta imaginable. It was a cross between cream cheese and whipped cream.
Sliced some bread, brushed it with butter, broiled it for a few minutes. On top I put the ricotta and a little honey. It was fabulous!
I don’t have any sea salt… how will using regular table salt affect my product? Looking forward to your answers. Many thanks.
Table salt can work, but most likely it has more chemicals in it than sea salt – so you may not get perfect results.