Pinina’s Fresh Ricotta

Goat’s Milk Cheese

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 5 litres of fresh goat’s milk
  • 250 mls white distilled vinegar
  • salt
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  • pour the milk into a large saucepan & bring to the boil, add the vinegar & stir gently, then boil for 4-5 minutes
  • once the curds start to form & float to the top, turn off the heat & leave to stand for 10 minutes, so that the liquid sinks to the bottom of the pan
  • line a large sieve with a clean cloth & pour the separated milk through it