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Ricotta Whey Cheese

Give the old cupcake recipe a rest this weekend and make your own smooth, creamy ricotta for dessert.


  • 3 litres of goat’s milk

  • 150 ml cider vinegar


  • 1.

    Heat goat’s milk in a bowl over a saucepan of boiling water until it reaches 90 degrees.

  • 2.

    Add cider vinegar.

  • 3.

    Separate curd and whey.

  • 4.

    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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