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Recipes => Recipes => Sous Vide Recipes => Topic started by: Pam Gould on June 17, 2015, 03:30:37 PM

Title: SV Goat Ricotta
Post by: Pam Gould on June 17, 2015, 03:30:37 PM

Tried this one and it works..
SV Goat's Ricotta for 4
1 qt Goat’s Milk
2 TBSP Lemon Juice
½ tsp Kosher Salt
Optional Garnishes - Finishing Salt - Cracked Pepper - Honey - Extra Virgin Olive Oil
Set SV water bath to 91ºC (195.8ºF). Combine milk, lemon juice, and salt. Seal in a freezer safe zip bag using the water displacement method. Place bag in SV water bath and cook for 40 minutes. Remove bag from water and let sit 10 minutes at room temperature. Set up a cheesecloth-lined strainer over a bowl. Pour mixture through cheesecloth, catching the curd and draining the whey. Allow the curd to drain for at least 30 minutes, up to overnight (in the fridge), depending on how firm your desired texture is. Place onto a serving plate, garnish as desired, and enjoy with crackers or fresh bread.
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Title: Re: SV Goat Ricotta
Post by: spuds on June 21, 2015, 05:40:57 PM

Does this have to be fresh goat milk?