Goat ‘s ricotta is a typical Sardinian dairy product, but not particularly well known, just like goat’s mozzarella . Still, it is a lean and very digestible dairy product, as the lipids are smaller in size than a dairy product made with cow’s milk. In fact, that of goat is light, not very fat, ideal for those on a diet.

INGREDIENTS:

2 Litres of fresh pasteurized Sheep milk, cow’s milk or
Goat milk.
10 g. Salt.
45 ml. Apple cider vinegar.
1 Spoon of honey.

PREPARATION:

Pour the milk into the casserole and put it on the stove. Add salt , a spoon of honey ①, and heat over low heat. When the temperature rises and begins to froth, begin to see how many degrees the temperature is with the digital thermometer ②.

When the milk reaches 70°C – 158°F ②, add the vinegar ③, stirring with a wooden spoon, let it cook again over low heat, making sure that the milk does not come to a boil ④. When the temperature reaches about 95/96°C – 205°F degrees ⑤, turn off the heat and put the lid on. Let it rest for about 1 hour and a half or two hours. If you don’t have a digital thermometer, don’t worry, let’s say that the milk must almost come to a boil. At that point, turn off the heat.

Take the ricotta with a skimmer ⑥, and place it in the appropriate cheese mold ⑦. With two liters of milk will come about 350/400 g of ricotta. Eat the ricotta as soon as it is cold within two days of making it.