Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Goat Milk Ricotta

Goat Milk Ricotta

I love ordering fresh ricotta in restaurants and binging some home from local cheese shops or the farmers market. A fairly recent revelation is just how simple this is to make at home. We usually stand around the counter with some toasted or grilled crusty bread and devour this before it even has a chance to hit the table. It’s great to serve guests, wonderful stuffed into pasta or added to pasta dishes, topped on pizza and flatbread, added to omelettes... you get the picture it’s good all the time. I love putting this out when friends come over or before a big family dinner. You’re not likely to have leftovers, but if you do, this may be refrigerated for approximately three days. 

If you prefer, use all (organic) fresh cow’s milk or use fresh sheep’s milk.  


Goat Milk Ricotta

Makes approximately 2 cups


1/2 gallon goats’ milk

1/2 cup organic heavy cream

1/2 tsp sea salt

2 1/2 Tbs lemon juice

1 Tbs white vinegar

Optional garnish suggestions: flaky sea salt, fresh ground pepper, fresh herbs, truffle salt, honey, extra virgin olive oil...


1- Prepare a large colander or sieve by lining with 2-3 layers of cheese cloth, with a few inches of overhang all the way around. Set over a large bowl in the sink.

2- In a heavy bottomed pan, heat milk and cream over med heat with 1/2 tsp salt until it begins to foam and steam (do not boil)- about 185-190F if using a thermometer.

3- Remove from heat, add lemon juice and vinegar and, using a wooden spoon, give ONE circular stir and allow curds to set up. Do no stir more than once to insure a creamy consistency. Allow to rest for 5-10 minutes.

4- Carefully and slowly pour mixture over cheese cloth lined sieve and allow it to drain, undisturbed, for about an hour. If bowl fills, pour some off some of the whey (you may save this if you like) to allow cheese to continue to strain.

5- Serve immediately with a sprinkle of flaky sea salt, assorted herbs and some good olive oil, or drizzle with some honey and black pepper, or, stick a spreader in it and eat as is. Enjoy on some crusty grilled/toasted sourdough or however you choose!

It’s that simple.

Leftovers may be refrigerated.



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