Ricotta Recipe

From Laura Hershey, Based on Ricki Carrol’s Recipe

  • Heat 2 gallons whole goat milk to 195 degrees.
  • Add 1/2 cup of apple cider vinegar
  • Ladle the curds into a colander lined with muslin
  • Drain for one minute.
  • Place curds in a bowl. Add 1/3 cup butter. and one teaspoon baking soda. Mix well.
  • Refrigerate up to a week. Or eat right now.

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