This is a recipe I found over at My New Roots and it looked too easy to be true so I thought I’d give it a whirl. My first attempt I used frozen raw goats milk from Mrs Flannery = epic fail. I am going to put it down to the fact that freezing and defrosting milk can change its structure and I think that is why it did not work like it should have. My 2nd attempt was with regular goats milk from the supermarket and it worked a treat. The ricotta was delicious, I used mine to sprinkle on some salads or to spread on my Savory Protein Muffins but it would be pretty delicious spread on some Banana Bread with a drizzle of honey.
If you don’t tolerate regular cows milk very well, goats milk is a great option. The fat globules in goats milk are much smaller than those found in cows milk so they are much more easily digested and goats milk contains more medium chain triglycerides that help lower cholesterol and speed up the metabolism.
1 litre goats milk
1 tsp rock salt
3 tbs fresh lemon juice
In a saucepan add milk and salt and heat slowly, stirring occasionally, until just before it boils then remove from heat. Add the lemon juice, give it a quick stir and leave it sit, it should curdle and start to split pretty quickly. Let it stand for about 1/2 hr then line a sieve with some cheesecloth or a couple of clean chux and pop over a big bowl. Pour the milk mix into the lined sieve. The curds with stay in the cloth, the whey will drain through into the bowl below. Allow to sit and drain for about and hour, or if you are really impatient, you can help it along by squeezing it gently. Keep the whey for adding some extra protein to smoothies, stock, soup etc. scoop the curds out of the cloth and your ricotta is done. Store in the fridge.