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Give the old cupcake recipe a rest this weekend and make your own smooth, creamy ricotta for dessert.
Heat goat’s milk in a bowl over a saucepan of boiling water until it reaches 90 degrees.
Add cider vinegar.
Separate curd and whey.
Turn heat off, let mixture sit for two minutes then drain.
You can mix herbs through the ricotta for something different or use it to make a cheesecake or add it to spinach cannelloni.
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