Goat's Milk Ricotta Cheese

   Today, I prepared a goat's milk ricotta cheese.  This was simply for curiosity sake, I wanted to taste the difference between the two milks.  To me, the goat's milk had a cheesier taste.  I also did not drain it as long, so it was much softer and moister, which I think I prefer.  My friend just gave me meyer lemons from her yard, so I chose to use the lemon juice for the acid in the cheese.  I think it gave it a much sweeter taste. You could really taste the freshness of the milk.
    Again, I prepared the ricotta with toasted baguette, olive oil and fresh ground black pepper.

As Always,
ENJOY!

Ingredients

• 6 cups fresh goat's milk
• 1 teaspoon kosher salt
• 3 tablespoons lemon juice, freshly squeezed

Instructions

1. Pour the goat milk into a nonreactive saucepan and add the salt. Heat the milk gently over low to medium heat, watching all the while and stirring occasionally so that the bottom doesn't burn.
2. When the milk is on the verge of boiling, 190 degrees, remove it from heat and add the lemon juice. Stir the mixture once gently to encourage the curds to form before letting the pot sit undisturbed for 5 minutes.While you're waiting for the milk to become cheese, line a strainer or colander with a double layer of muslin and place it over a large bowl.
3. Pour the milk mixture gently into the colander and let the curds strain. The ricotta will be ready to eat after 20 minutes of straining, If you prefer a denser cheese, allow to strain up to an hour.  Taste a little to see what you prefer. If you're making the ricotta for use later, note that it will firm up further in the refrigerator.