Recipe of the Day: #6

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

3 cups water
3 cups sugar
4 teaspoons rose water  (find at a middle eastern store)
4 teaspoons orange blossom water (find at a middle eastern store)
Dissolve the sugar in the hot water.  Let syrup cool, then add the rose water and the orange blossom water.
I store mine in a glass jar in the fridge.

 –  The Goat Cheese Lady


About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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