Homemade Ricotta with Fresh Fruit and Nuts

Credit to Mitch Mayers of Sawyer in Seattle for the inspiration here!

• 1  quart whole milk

• ½  cup heavy cream

• ¼  cup plain whole yogurt

• 1 ½  teaspoons lemon juice

• ½  teaspoon kosher salt

• 3-4 pieces of seasonal fruit (I used plum, apricot, peach and pomegranate), cut into bite-sized pieces

• 1 Tbsp honey or agave

• 1/8 cup shelled pistachios, lightly crushed

• ¼ cup microgreens

Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture begins to curdle. Pour mixture into colander. (FYI I’ve found this process to be pretty forgiving. I’ve simmered my mixture for as long as 20 minutes and it turned out great).

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

When ready to serve, arrange on a platter surrounded by fresh fruit. Drizzle agave over the top and sprinkle with pistachios and microgreens. Serve solo or with crackers and/or bread.