Goat Ricotta

91°C (195.8° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

Main Ingredients

  • 1 qt Goat’s Milk
  • 2 TBSP Lemon Juice
  • ½ tsp Kosher Salt

Optional Garnishes

  • Finishing Salt
  • Cracked Pepper
  • Honey
  • Extra Virgin Olive Oil

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Directions

  1. Set Nomiku water bath to 91ºC (195.8ºF).
  2. Combine milk, lemon juice, and salt. Seal in a freezer safe zip bag using the water displacement method.
  3. Place bag in Nomiku water bath and cook for 40 minutes.
  4. Remove bag from water and let sit 10 minutes at room temperature
  5. Set up a cheesecloth-lined strainer over a bowl. Pour mixture through cheesecloth, catching the curd and draining the whey.
  6. Allow the curd to drain for at least 30 minutes, up to overnight (in the fridge), depending on how firm your desired texture is.
  7. Place onto a serving plate, garnish as desired, and enjoy with crackers or fresh bread.

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