Description
Creamy, fresh ricotta made with just three ingredients. Perfect for pasta or crostini!
Ingredients
Units
Scale
- 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