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Ingredients:

1 gallon whole milk
1 qt. buttermilk
instant read or candy thermometer
cheesecloth, rinsed

Directions:

1. Arrange six or more layers of cheesecloth in a colander in the sink. Use a wide surface area so that the curds will cool down quickly.
   
2. In a large non-reactive saucepan, mix milk and buttermilk.
   
3. Heat over high heat and stir with a rubber spatula, making sure to cover the whole bottom of the pan.
   
4. Stir occasionally until the mixture is warm, then stop.
   
5. As milk heats, the curds will begin to rise and clump on the surface. As they begin to form, take the spatula and gently scrape the bottom of the pan to release any curds from the bottom. Be careful as the curds will scorch easily.
   
6. When the milk reaches 175 degrees F, the curds and whey separate. The whey looks like skim milk versus a mass of thick white curds. Immediately remove from heat.
   
7. Working from the sides of the pot, ladle the whey through prepared cheesecloth. Go slowly so as not to break up curds. Finally, ladle all of the curds into the cloth.
   
8. Lift the sides of the cloth to let the liquid drain. You can pick up the corners and tie them over a faucet to continue to drain. Resist the temptation to press on curds — you will only lose solids through the cloth.
   
9. Discard the whey and pack the cheese into sealed containers. Refrigerate and use within one week.

Blackberry Topping for Fresh Ricotta

Ingredients:

Serves 4

2 pints fresh, ripe blackberries
1 cup sugar
3 Tbs. lemon zest, chopped

Directions:

1. In a bowl, place blackberries, sugar and lemon zest. Toss to coat.
   
2. In four clear glasses or cups, make a layer of blackberries on the bottom and place a layer of the fresh ricotta on top.
   
3. Continue until the glass is full, ending with the blackberries.
   
4. Garnish with more lemon zest and sugar to taste.