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?
- 2 cups (500 ml) goat milk
- 1 tablespoon of apple cider vinegar
- 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!
You can also serve it as an appetizer, marinating the curdled goat milk with the spices I used here.