This recipe is for “whole” ricotta, as opposed to traditional ricotta which is made from leftover whey. By beginning with whole milk, you will substantially increase your yield and the flavor is a bit fuller in the end.
1 gallon whole goat milk
1/4 cup vinegar (apple cider vinegar works well)
3 tablespoons melted butter
1/2 teaspoon baking soda
In your cheese pot, heat the milk over medium heat to 195°F. Keep stirring and monitoring the milk while it is heating to prevent scorching and to keep it from boiling, to avoid giving your ricotta an unpleasant “cooked” flavor.
Slowly stir in the vinegar once your milk has reached temperature. Pour it in slowly, continuing to stir while you pour. Watch for the slow separation of curds and whey. If the whey remains a little too milky, don’t add more vinegar. Rather, increase the temperature to 200°F, continuing to stir until the whey is clearer and the curds firmer.
Using a slotted spoon, begin scooping the curds out of the whey. Ladle them directly into a colander lined with clean butter muslin. Allow them to drain there for 1 full minute.
Pour the drained curds into a bowl and mix in the butter and baking soda. Cover the bowl and chill immediately.
Will keep covered in the refrigerator for about 1 week.