Recipe: Honey Fig Ricotta

Ricotta is a lot like ice cream. 



When it is drizzled with honey and speckled with sliced figs, it actually ranks up there with ice cream.  OK, you might need to be a cheese loving adult to appreciate this idea. 

Kids would maybe prefer ice cream…but adults, who happen to be cheese lovers, or maybe even adults who aren’t cheese lovers…might say this compares to the deliciousness of ice cream.

Or, maybe that’s just me.

First, take some ricotta that is dry enough to be the consistency of butter.  I make my own ricotta out of mozzarella whey and fresh goat milk.  I hope you can do that too, because it is SOOOOO different from store-bought ricotta AND it is so much better!!!!!  But, if you have to get store-bought ricotta, that’s probably OK too.  I haven’t made this recipe with it though.

(Tip:…if your store-bought ricotta is too runny, pour it into a coffee filter and let they whey drain off for about 5 hours…more or less depending on how fast it drains…to get the butter-like consistency.) 

Next, drizzle the scoops of ricotta with…

a.  local, raw honey (my first choice)

b.  organic agave nectar (I didn’t have honey, so this is what I used.) 

Finally, garnish with…

a.  fresh figs (my first choice, but out of season right now) 

b.  dried figs (I used dried Turkish figs, the only kind at my locally owned natural foods store)

And, voila.  Fini.  It tastes, to people who love cheese, better than ice cream.

Have a great weekend!!

–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
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3 Responses to Recipe: Honey Fig Ricotta

  1. maureen says:

    but you don’t freeze it, right?

  2. Marsha Lee says:

    This actually DOES sound better than ice cream! Thanks, Aunt Marsh

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