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Home made goat ricotta cheese and roasted fruit

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!



  • 500 ml goat milk
  • 1 tablespoon of apple cider vinegar


  1. Heat the milk in a saucepan, keeping an eye on the temperature.
  2. When it reaches 80°C, pour in a tablespoon of vinegar and stir on low heat, preventing the milk from taking the boil.
  3. 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.
  4. When completely cold, line a colander with the cheese cloth, place it on a bowl and pour the curdled milk into the colander.
  5. 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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This Post Has 20 Comments

  1. 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.

    1. 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!

  2. 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

    1. 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!

  3. 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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