Homemade Goats Milk Ricotta

Homemade Goats Milk Ricotta

Homemade Goats Ricotta

I have finally started to make my own cheese. The main reason for this, is that I wanted to make a burrata. A burrata is a filled mozzarella with creamy cheese curds. I had one attempt and the main point of the exercise is to handle the curds as little as possible. Otherwise you end up with rubber. Well, first attempt left me with a beautiful filling, but a rubber outside. Great for tennis I suppose. Hence, I need to have another go, I will Blog it at a later date.

Now the biggest advantage of making mozzarella is that you can use the leftover whey to make ricotta. Ricotta literally translates as twice cooked. There are two ways to make ricotta. Either make cheese by adding rennet, then add lemon juice to produce the ricotta. Or quite simply skip the middle man and add lemon juice to milk. Simples. This was my first ever attempt and it ended looking like this. Goats Milk Ricotta

 

Not bad, I’m sure you’ll agree. I then put together a 21st Century salad. Figs, pickled carrots, savoury granola, grilled asparagus and some lavender honey to top it off.  How I got some brownie points for this one!

Ingredients

    Ricotta

  • 2L Goats Milk
  • 60ml Lemon Juice
  • Savoury Granola

  • 125g Oats
  • 50g Puffed Rice
  • 30g Sesame Seeds
  • 30g Pumpkin Seeds
  • 50g Pistachios
  • 50ml Honey
  • 100ml Olive oil
  • Pickled Carrots

  • 3-4 Tbsps Flavoured Honey
  • 250g Asparagus
  • 6 Figs
  • 100ml White wine vinegar
  • 50g Sugar
  • 10 Coriander Seed
  • 1 star anise
  • 9, peeled and halved Carrots

Directions

  1. Begin the carrots. Bring the vinegar, sugar and spices to the boil add the carrots and leave for at least 2hours, best overnight.
  2. For the granola mix the oats, puffed rice, seeds, nuts, honey and oil. Spread on a baking tray and bake at 150°c for 45 minutes. Stir halfway through.
  3. To make the  cheese. Bring the milk up to 80°c. Take off the heat and stir the lemon juice in. Leave for 30mins. Remove the solids and add to muslin placed in a sieve. Once all the has drained put the muslin in a plastic mould and leave in the fridge for 2 hours.
Assemble the dish with the carrots on the bottom. Arrange the figs and asparagus ricotta cheese drizzled with honey. Sprinkle the granola over everything.

8 Comments

  1. pat parfitt

    100 brownie points but I definitely think you have way too much time on your hands!!
    Seriously, good for you. If I ever make this I shall pay you to make the ricotta!!
    Do enjoy your posts

    Pat x

  2. Making my own cheese is something that’s been on my to-do list for a while, but I simply keep forgetting about it. I think you’ve finally inspired me to try it once I’m back from holiday in a few days – I think a mozzarella or ricotta will be my first to try. And your goats milk ricotta looks beautiful – what a lovely presentation!

    • Dave Crichton

      Thanks for the comments, Amy. I just used goats milk as I find it creamier than cows, it’s also better for my skin!

  3. David you did a beautiful job with your first attempt on making home made ricotta. This task is on my honey do list for some time and need to try your recipe. Love your plating and presentation and those pickled carrots sound so good. Have a super week. Take Care

  4. The only thing with making ricotta is that it doesn’t last very long and I end up tossing some away. That said, the difference between homemade ricotta and store bought is huge. I’ve never made any with goats milk but I’d love to try it.

    What a lovely plate you present, David!

  5. Fabulous looking dish, I’ve made Goats’ milk curd which was delicious but I din’t end up with a plate as magnificent as this. GG

  6. Beautiful salad! I’ve made cheese before but not. Mozzarella or ricotta. I really want to though and especially burrata! I think you’ve mastered ricotta. Can’t wait for your burrata post.

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