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.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 722kj
  • Fat Total 42g
  • Saturated Fat 27g
  • Protein 36g
  • Carbohydrate 46g
  • Sugar 46g
  • Sodium 518mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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