Goat Milk Ricotta Cheese

• 1 quart goat milk
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons grated lemon zest from Meyer lemons
• salt to taste

1. For every quart of goat milk, you'll need 1/4 cup of lemon juice. Using that ratio, this recipe can be scaled up accordingly. Each quart of milk makes about 1 cup of cheese.
2. In a non reactive saucepan, heat the goat milk slowly until it reaches 185 degrees. Use a candy thermometer to determine the temperature.
3. Once the milk reaches 185', add the lemon juice, remove the pan from the heat, and let it sit for 5 minutes. During this time, the milk will separate into curds and whey.
4. Place four layers of cheese cloth into a colander, leaving enough cloth to tie the corners into a bundle, and place the colander into a large, deep bowl.
5. Carefully ladle the milk mixture into the cheese cloth.
6. Let the milk mixture drain for 1/2 hour
7. At the end of a half hour, tie up the corners of the cheesecloth, suspend it on a wooden spoon, and hang over a bowl to continue draining for another hour or two.
8. Carefully unwrap the cheesecloth and transfer ricotta into a container.
9. Add the lemon zest, salt and mix thoroughly.
10. Ricotta will keep for 2 weeks in the fridge.

goat milk, freshly squeezed lemon juice, lemon zest, salt

Taken from food52.com/recipes/10399-goat-milk-ricotta-cheese (may not work)