PICK UP
150      gm       ricotta
2          ea        country bread, sliced griddled
2          tbsp     honey, orange blossom
1          pinch   basil, wide chiffonade
1          pinch   smoked salt, maldon

Cut the ricotta bag and squeeze onto one side of a medium oval plate, using an offset spatula evenly spread the ricotta to cover ½ of plate. Using a squeeze bottle drizzle honey in a zig zag pattern over the ricotta, garnish the ricotta with basil chiffonade and smoked salt. Cut griddled bread at slight bias and shingle 4 pieces of bread on the opposite side of the ricotta.

BUTTERMILK RICOTTA
2900    gm       milk, whole
1900    gm       heavy cream
950      gm       buttermilk

9 gm salt, per kilo of finished ricotta

Combine milk, heavy cream and buttermilk in a pot over medium heat, cook while stirring and scrapping the bottom of the pot, until mixture reaches 208F (30-45 minutes). Remove from heat, cover with plastic wrap and rest for 1 hour. Transfer curds to a cheesecloth lined china cap and reserve. Cover the remaining whey in the pot and let sit for 20 minutes. Pour remaining whey and curds through the reserved curds in cheesecloth lined china cap. Tie the ricotta filled cheesecloth and hang in the walk in for 24 hours, with a hotel pan underneath to catch any liquid. Remove ricotta from cheesecloth, weigh an add salt per weight of ricotta. Pass through tamis. Taste, adjust seasoning if needed.