Technically speaking, this is not a proper cheese, but a curd. But as you know, in dreams a little fantasy never hurts.
By Giulia Scarpaleggia
Everytime a child says I don’t believe in fairies, there’s a a little fairy somewhere that falls down dead. Peter Pan.
When you stop believing in a dream, the same thing happens. A fairy dies, a flower closes down, a star burns out, a smile fades away. That’s why you must keep on believing in your dreams, whatever happens, that’s why I keep on believing in my dreams, no matter what.
I have many dreams, some are more realizable than others: likely I won’t end up on the stage of the Wembley stadium so that Robbie Williams can sing me a song, like, say… She’s the one, but there are other dreams that I feel here, close to me, so close that if I stretch out my hand I can almost graze them and tickle them.
And yet, there are days when even the more achievable dreams seem too far, wrapped in a thick cotton-like fog. Even though the dreams are made of intangible breaths, the best way to reconnect to them is getting active, doing something concrete.
What can I do? I take a brisk walk, I walk so fast that my eyes almost weep for the wind and the sun. I reorder my cookbooks and put signs with a post-it on the recipes I want to make in the future. I make a cheese, from milk to curd in a very short time. You manage to affect reality with a teaspoon of apple cider vinegar, you change the material and I feel like I’m doing a magic … if I can do that, I will also realize my dreams, right?
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Home made goat ricotta cheese and roasted fruit
- Yield: 4 1x
Description
Speaking technically, this is not a proper cheese, but a curd. But we know that in dreams a little magic and fantasy never hurt. Goat milk and goat cheese have an unusual character, you hate or love it. I love it!
Ingredients
- 2 cups (500 ml) goat milk
- 1 tablespoon of apple cider vinegar
Instructions
- Heat the milk in a saucepan, keeping an eye on the temperature.
- When it reaches 176°F (80°C), pour in a tablespoon of vinegar and stir on low heat, preventing the milk from taking the boil.
- When it starts to curdle, that is the curdled milk starts to separated from the whey, remove the saucepan from the heat and let it cool at room temperature.
- When completely cold, line a colander with the cheese cloth, place it on a bowl and pour the curdled milk into the colander.
- Let it drain overnight in the fridge, and the day after the goat milk ricotta is ready!
And now, how can we serve our home made goat milk ricotta? I whipped it with a drizzle of wild flower honey to sweeten and soften it, then I baked a handful of sweet little plums with a tablespoon of lavender flowers, some tablespoons of honey and a split open vanilla pod, then I served them together.
You can also serve it as an appetizer, marinating the curdled goat milk with the spices I used here.
Genius!
great combination