Homemade goat’s milk ricotta

5 from 7 reviews

This recipe will make around a cup of gorgeously creamy, fresh-tasting goat’s milk ricotta cheese.


  • 1 litre (34 fl oz) fresh goat’s milk
  • 1/2 teaspoon sea salt
  • 3 tablespoons lemon juice, freshly squeezed


  1. Pour the goat milk into a nonreactive saucepan and add the salt. Heat the milk gently over low to medium heat, watching all the while and stirring occasionally so that the bottom doesn’t burn.
  2. When the milk is on the verge of boiling, remove it from heat and add the lemon juice. Stir the mixture once gently to encourage the curds to form before letting the pot sit undisturbed for 5 minutes.While you’re waiting for the milk to become cheese, line a strainer or colander with a double layer of muslin and place it over a large bowl (or in the sink, if you’re not bothered about losing the whey).
  3. Pour the milk mixture gently into the colander and let the curds strain. The ricotta will be ready to eat after an hour of straining, but I preferred the dense, richer texture of mine after almost two. Taste a little to see what you prefer. If you’re making the ricotta for use later, note that it will firm up further in the refrigerator.


There’s no special equipment required to make this cheese, but you’ll need a yard of cheesecloth or ‘butter muslin’ cloth and a nonreactive pot (stainless steel, clay, enamel – not aluminum). Cheesecloth, or ‘butter muslin’ is an inexpensive loose-weave fabric available at craft and fabric stores, as well as some kitchenware supply stores.

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