How to Make Ricotta Cheese From Pasteurized Goat Milk

Pasteurized goat's milk is available at most larger supermarkets nationwide.

Pasteurized goat milk is rich, easily digestible and full of minerals and vitamins, yet remains a distant second in popularity to cow milk in the United States. In addition to tasting similar to cow milk, goat milk is naturally homogenized and contains no bovine growth hormone. It can be used in any recipe calling for pasteurized milk, although it does have a creamier texture. Pasteurized goat milk is gaining recognition as consumers become aware of its higher protein and lower cholesterol levels, but the cost is approximately two to three times that of cow's milk.

Things You'll Need

• Stainless steel saucepan
• Large glass bowl
• Candy thermometer
• Colander
• One yard fine mesh cheesecloth
• Stainless steel spoon
• Clean mixing spatula
• 1/2 gallon pasteurized whole goat's milk
• 1/8 cup apple cider vinegar
• 1 and 1/2 tbsp. melted butter
• 1/2 tsp. baking soda
• 1/2 tsp. Kosher or sea salt

Instructions

1. Rinse the cheesecloth in cold water and wring it out. Fold it into four layers, line the colander with it and set the colander in the kitchen sink.

2. Pour 1/2 gallon pasteurized whole goat's milk into the saucepan, insert the thermometer and set the pan over low heat. Allow the milk to slowly reach 195 degrees, stirring occasionally with the spoon so the milk does not stick to the bottom of the pot.

3. Remove the milk from the heat when it reaches the proper temperature and add the apple cider vinegar a few drops at a time, stirring gently, but constantly. Stop adding the vinegar when there is an obvious separation of curds and whey.

4. If the milk does not separate into curds and whey, reheat it until it reaches 205 degrees. Do not add more vinegar, as that will cause the cheese to sour.

5. Gently spoon the curds and whey into the cheesecloth-lined colander. Tie the ends of the cheesecloth into a knot, hang it on the water faucet and allow it to drain for at least one minute.

6. Transfer the drained curds into a clean glass bowl and gently fold in 1/2 tsp. baking soda, 1/2 tsp. Kosher or sea salt and 1 and 1/2 tbsp. melted butter with a clean spatula. The cheese can be used at once or packed into airtight containers and refrigerated for up to one week.

Tips & Warnings

• This recipe will produce about one pound of ricotta cheese and can be adjusted for larger batches.

• Draining the curds and whey for only one minute will produce a creamier cheese.

• Do not squeeze all of the liquid out of the curds and whey, as it will dry out the cheese.

References

• "Yankee Magazine"; Goat's-Milk Ricotta; Miscellaneous Recipes; July, 2010
• I Make Cheese: Goat's Milk Ricotta
• Colorado State University Extension: Dairy Buying Guide
• Agricultural Marketing Research Center: Dairy Goats