One of the truly wonderful things about living in the Phoenix area is that there is no shortage of farms and dairies. These places are such a source of inspiration for eating light and healthy, and along with that is the courage of experimentation.
There is a weekly farmer’s market at Roadrunner Park, and that is another place where Crow’s Dairy goat milk (grad A!) is carried. This past week I picked up a quart, and today I made ricotta cheese and honey fior di latte gelato. I am so pleased with the results!
First the ricotta. I made a VERY small batch – used 2 cups to make 1/2 cup. There are about a million recipes online. But I had in mind the recipe I saw on an episode of Extra Virgin (The Cooking Channel) which used lemon juice as the curdling agent. First time and it came out like a charm. I really enjoyed the subtle lemon flavor. Great on toasted bread, without a doubt.
My journey with gelato continues. It will be difficult for me to waver off the basic recipe I found for fior di latte by Emiko Davies. It is such a great foundation for so many flavors without getting lost in a lot of ingredients. Making it without the rosemary is my version of the basic recipe, where 500ml = 2 cups, 250ml = 1 cup, and 150gr = 3/4 cups (when I halve the recipe the 3/4 becomes 1/3 cup – rounding seems to make that happen). Today I used the goat milk, and substituted the sugar with orange blossom honey that I bought at the Simple Farm. The flavor is so delicate and yet stands on its own. I am partial to orange blossom honey, and they do carry clover as well. All from their bees! Simple Farm is where I originally found Crow’s Dairy. Very yummy, and all good, indeed!