Recipe from My New Roots
Last Sunday we made goat's milk ricotta for the first time. It was really easy once we heat the milk enough to make it curdle, our first attempt saw the liquid drain straight through the cheesecloth. The ricotta went very well with roasted pear and grapes, drizzled with some honey, sea salt and black pepper, and kept in the fridge for a few days afterwards. Definitely a new staple.