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Excess summer milk and a lack of product diversity are major problems facing Taiwan&#8217;s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab^&#174; Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7&#8722;5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (<i>p</i> &lt; 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 &#176;C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (<i>p</i> &lt; 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.