goat milk ricotta cheese
- 4 cups (1 quart) whole goat milk
- 2 cups (1 pint) heavy cream
- 1 teaspoon coarsely grated Colavita's Rachel Ray Salt from the Sea
- 4 tablespoons Colavita white balsamic vinegar
- 1 unbleached cheesecloth
- Set a strainer over a bowl, then line with 2 layers of cheesecloth.
- Over medium high heat, bring heavy cream, goat milk and salt to a boil, stirring occasionally to avoid scalding.
- Turn off the heat and gently stir in the vinegar. Let the vinegar and milk mixture sit in the pot, untouched, for at least 2 minutes until loose curds form.
- Pour the milk mixture slowly into the cheesecloth-lined strainer and bowl. Let the cheese drain, checking the bowl every few minutes to empty out the whey (the liquid that separates from the curds).
- Allow the ricotta to strain for 20-30 minutes or longer (if you like thicker ricotta). Transfer curds to a small bowl, cover and refrigerate at least two hours.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/04/recipe-goat-milk-ricotta.html