First things first. Go milk your goat. Now make mozzarella. With the whey left over from the mozzarella, make ricotta. The kind they sell at Gagliano’s.
OK, now you can start with Recipe #6.
What? You don’t have a goat? You can’t milk a goat if you don’t have one, you can’t make mozzarella and ricotta from goat’s milk if you don’t have it???
Well, yes, that can pose an issue. Good news is, you can substitute grocery store ricotta or even better, go by some goat’s milk ricotta from a local Italian Deli.
Rose Water Ricotta
Start with this:
Fresh, unsalted ricotta. Slice of fresh bread. Rose Water Syrup (recipe below).
Spread the ricotta on the bread.
Drizzle some Rose Water Syrup on top. It may escape the cheese destination and drip off onto the plate. You might have to lick it off the plate.
Although a little hard to see because the syrup is clear…trust me, it’s there. It’s gently spread around atop the ricotta to ensure that with every bite of bread and cheese, there’s a life changing, love invoking bite of a sugary-sweet only-in-your-dreams rose garden.
Enjoy the bliss.
Rose Water Syrup Recipe
– The Goat Cheese Lady