Ricotta made from fresh goat's milk is a fine curd which you should use within a couple days while it is still fresh. The flavour is subtle, the texture creamy. This should make an excellent spread on a blueberry bagel, topped with honey. Use ricotta in lasagne or a cheese cake.
The curd from goat's milk is more delicate than from cow's milk so you have to pay attention to temperature. Without a food thermometer, it becomes necessary to pay attention to the boiling milk. It should start to boil at 185 degrees F; and when it is curdling at 205 degrees F. Here's how I judge it visually. Bring to a rolling boil in a stainless steel pot. Stir the milk so that it doesn't stick or burn. Heat for five to ten minutes after adding the lime/ lemon juice. You will see the curds forming. Allow to cool before you strain off the whey. If your milk is slow to curdle, you may add a little more lime juice while bringing it to the boil again; stir.
Goat's milk, two litres
Salt, one teaspoon
Lime juice from two large limes or lemons (add more lime juice if it seems to be slow in curdling)
Bring milk to the boil in a large pot. Add salt. When the milk is bubbling, add lime juice. Stir and allow to simmer for two minutes. Remove from heat. When the milk has curdled, pour over a clean cotton cloth set over a strainer. Allow the whey to collect in a bowl; set it aside to be used for bread-making.
When the liquid has drained away from the curds, refrigerate the curds for up to a day or two. This recipe gives you approximately two cups of curds and six cups of whey. Use the whey to make bread.
The curd from goat's milk is more delicate than from cow's milk so you have to pay attention to temperature. Without a food thermometer, it becomes necessary to pay attention to the boiling milk. It should start to boil at 185 degrees F; and when it is curdling at 205 degrees F. Here's how I judge it visually. Bring to a rolling boil in a stainless steel pot. Stir the milk so that it doesn't stick or burn. Heat for five to ten minutes after adding the lime/ lemon juice. You will see the curds forming. Allow to cool before you strain off the whey. If your milk is slow to curdle, you may add a little more lime juice while bringing it to the boil again; stir.
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| Collect the soft curds over two layers of muslin set in a strainer. |
Goat's milk, two litres
Salt, one teaspoon
Lime juice from two large limes or lemons (add more lime juice if it seems to be slow in curdling)
Bring milk to the boil in a large pot. Add salt. When the milk is bubbling, add lime juice. Stir and allow to simmer for two minutes. Remove from heat. When the milk has curdled, pour over a clean cotton cloth set over a strainer. Allow the whey to collect in a bowl; set it aside to be used for bread-making.
When the liquid has drained away from the curds, refrigerate the curds for up to a day or two. This recipe gives you approximately two cups of curds and six cups of whey. Use the whey to make bread.
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| When they whey has drained off, you'll have some soft curds. |
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