Home made goat ricotta cheese and roasted fruit
luglio 23, 2011
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, it happens the same thing. 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 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 could 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?
Speaking technically, this is not a proper cheese, but a curd. But we know that in dreams a little magic and fantasy never hurt. I recently discovered goat milk and goat cheese, but as I have said, it has an unusual character, you hate or love it. I love it!
Ingredients:
- 500 ml goat milk
- 1 tablespoon of apple cider vinegar
Directions
- Heat the milk in a saucepan, keeping an eye on the temperature.
- When it reaches 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.
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Posted in Desserts, Summer, Vegetarian Recipes
Jamie Oliver's Two-nuts Chocolate Cake
luglio 24th, 2011 at 01:26
That is a delightful dessert! Your homemade ricotta looks so unctuous.
Cheers,
Rosa
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Giulia Risposta:
luglio 24th, 2011 alle 22:15
thank you Rosa, it’s the simplest thing to do, but you feel really happy with that!
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luglio 24th, 2011 at 07:01
Your post is poetry and your pictures are a feast for the eyes….
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Giulia Risposta:
luglio 24th, 2011 alle 22:15
Ann, thank you so much, thank you for stopping by!
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luglio 24th, 2011 at 07:11
Gorgeous pics. I am going to give cow’s milk ricotta a try this weekend but will add this to my recipe to do list. Thx for the post.
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Giulia Risposta:
luglio 24th, 2011 alle 22:16
Heidi, it’s the best thing to do, start with cow’s milk ricotta, then give a try to the goat milk as well. If you use cream instead of milk, you will obtain the best mascarpone in the world!
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luglio 24th, 2011 at 09:25
Such gorgeous pictures! I’ll have to give this a try, thanks for the recipe!
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Giulia Risposta:
luglio 24th, 2011 alle 22:17
thanks for paying a visit! let me know what you think of the ricotta
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luglio 24th, 2011 at 13:57
Lovely post and I can just imagine how wonderful your goat cheese is. Beautiful, healthy dessert!
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Giulia Risposta:
luglio 24th, 2011 alle 22:20
Lin Ann, give a try to the goat cheese! it is healthy, and delicious!
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luglio 24th, 2011 at 17:51
I’m the Queen of overactive imagination and I love it
I’m with you, keep those dreams alive! Fantastic post, stunning photos and I am SO hungry for this ricotta cheese/curd 
Buzzed
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Giulia Risposta:
luglio 24th, 2011 alle 22:21
Ha ha, you made me laugh! I will define myself the Queen of overactive imagination as well. Let’s keep on dreaming! Thank you for the buzz!
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luglio 25th, 2011 at 08:00
What a great recipe, pictures, presentation..woww..simply amazing!! thanks for sharing and have a wonderful Monday! I am so glad I found your site!
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Giulia Risposta:
luglio 25th, 2011 alle 09:57
Have a wonderful Monday as well! thank you for visiting me!
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luglio 25th, 2011 at 08:04
mmm this look delicious!
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Giulia Risposta:
luglio 25th, 2011 alle 09:59
Thank you Emily!
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luglio 25th, 2011 at 15:15
This is not only a lovely recipe, but your photos are superb. It’s an absolute pleasure reading your blog.
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Giulia Risposta:
luglio 26th, 2011 alle 10:01
Thank you Lisa, this is one of the best thing you could say to me!
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luglio 26th, 2011 at 23:27
Your story really resonated with me in terms of cooking, the things you aspire to do, want to try. I love that you made your own cheese, it’s something I want to do someday as well!
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Giulia Risposta:
luglio 27th, 2011 alle 13:54
try it as soon as possible, it’s magic!
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