1-quart goat milk
¼ cup fresh lemon juice
herbs of your choice (fresh or dried)
1. Heat milk to 180°F. Should take about 15 minutes or so. Make sure to check the temperature in the middle of the pot since the sides may heat up a little faster.
2. Remove from heat and stir in lemon juice so the milk will start to curdle...let it sit for about 20 seconds.
3. It will only slightly curdle, but if there is no change happening you can add a few more drops of lemon juice.
4. Place cheesecloth in the strainer (make sure the cheesecloth is a few layers thick so only the whey drains through) and place over a very deep bowl.
5. Scoop the milk into the cheesecloth and tie all four corners of the cheesecloth tightly together. Hang on a wooden spoon and place over a very deep bowl so the whey can drip through.
6. Let sit for 1-1.5 hours so the whey can drain out and a soft ricotta like consistency is reached inside the cheesecloth.
7. Transfer to a bowl. Stir in a little salt and herbs of your choice. I made one with fresh herbs from the garden, lavender and honey, dried Herbs de Provénce, and apricot jelly and honey. The ingredients you could mix in are endless. Whatever you like!
8. Will keep in the fridge in an airtight container for up to one week, although it is best eaten within a few days.