Ricotta Herb Spread Recipe:
1 quart whole milk
1 cup heavy cream
1 tsp Kosher salt
1 lemon (for juice and zest, or 3 Tbs White Wine Vinegar)
2 Tbs freshly chopped dill
3 scallions, chopped
Pepper, freshly ground
1. Dampen two layers of cheesecloth and place over a fine sieve. Set sieve over a large bowl.
2. In a saucepan over medium heat, bring the milk, cream and salt to a rolling boil. Reduce heat to a simmer, and add the juice of 1 lemon (or white wine vinegar). Stirring constantly, simmer for 2 minutes, as mixture curdles. (Curdling may appear subtle, but if you touch the mixture, it should feel like soft clumps between your fingers.)
3. Slowly pour mixture through the cheesecloth. Allow to drain for 12-25 minutes, depending on whether you like your ricotta more creamy or more dry. Once it has reached your desired consistency, transfer ricotta to a bowl, cover tightly with plastic wrap, and chill for about an hour in the refrigerator.
4. Chop the dill and scallions. Add to the chilled ricotta, and season with freshly ground pepper. Zest about half of the lemon over the mixture, and stir until blended and creamy. Serve generously over freshly grilled bread.
Original Blog Post: http://www.curlygirlkitchen.com/2011/05/ricotta-herb-spread-with-grilled-bread.html