Ingredients
- Goat milk* (semi-skimmed or full fat, 1 liter (4 + ¼ cups))
- Fresh lemon juice (60 ml (1/4 cup))
Instructions
- Heat the milk until 94 C (200 F), until almost about to boil. This is easiest with a thermometer.
- Take the pan off the heat, add the lemon juice and leave for 10 minutes
- After 10 minutes, you’ll see the milk curds separate from the wey, if not, add some more lemon juice
- Cover a strain with a cheese cloth and place it over a big bowl (to catch the wey if you want to)
- Pour the milk in the strain and leave to drain for an hour
- Store the ricotta in an airtight container in your fridge
Notes
*UHT pasteurized or not
- Category: cheese, Side
- Cuisine: Italian-Inspired