Homemade Ricotta & Goat’s Cheese Recipe | littlegreendot.com
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Homemade Ricotta & Goat’s Cheese Recipe

Author: Militza Maury | littlegreendot.com


  • 1 litre milk
  • 2-3 Tablespoons vinegar
  • Coffee filters or cheese cloth


  • In a large pot, bring to simmer a litre of milk. There is a specific temperature that it should reach, but I do not own a thermometer. I just let it get to the point of rapid simmering, without breaking into a boil. At that point, add 2-3 tablespoons of vinegar. This will cut the milk and separate the whey from the curds. The curds will be your cheese.
  • As soon as you add the vinegar, turn off the heat and let it sit for a few minutes. The process happens quickly, but give a good 5-10 minutes.
  • I like using coffee filters to catch my curds.You can use a cheesecloth if you have it. Simply place a filter in a mug or bowl. Then gently scoop out the curds with a slotted spoon. Plop it in and let it sit as the watery whey drains out. Give it a bit of a squeeze to help it along.
  • When you are done, you will have a something that looks exactly like ricotta cheese. Add a bit of salt, and it will also taste exactly like ricotta cheese!
  • In no time you'll get creative adding seasonings and herbs to create your own flavored cheeses!