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Buttermilk Ricotta:

1 quart (64oz) whole milk

½ cup heavy cream

½ cup buttermilk

1 Tbsp rice vinegar or lemon juice

1 tsp kosher salt

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1. In a pot over low heat combine whole milk, heavy cream, and buttermilk. Slowly heat up milk mixture until temperature reaches between 175F to 190F using an instant read thermometer.

2. Gently stir in vinegar and salt. Stir until milk mixture separates. Turn off heat and place a lid on the pot. Let the pot sit covered for 30 minutes.

3. Gently scoop ricotta curd from top and strain over cheesecloth. Strain until your desired ricotta consistency.

4. Season with salt and black pepper to your liking. Store in fridge for 3 days.

   Note:

   I like to bring up the milk mixture very slowly, I think it helps with creating more curd and getting the most yield for cheese.

   Save your ricotta whey to braise meats, cook beans, make bread, ferment fruit, etc.

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PLUMS AND BEETS:

1 lb. plums, pitted and halved

6 oz cooked beets, quartered

Neutral oil, for searing

4 Tbsp unsalted butter

Mint leaves for 1 bunch, or 1 oz leaves

¼ cup toasted hazelnuts, crushed

1 Tbsp toban djan

Salt and pepper, to taste

Buttermilk ricotta, for serving

Flake salt, for serving

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1. Over medium high heat, sear beets in oil until charred. Add in plums and sear until caramelized. Remove from pan and set aside.

2. Reduce heat to medium and add in butter. Once butter is melted, add in mint leaves. Swirl pan until mint leaves are crispy. About 2 minutes. Using tweezers or a slotted spoon remove leaves from pan and set aside on a paper towel.

3. Swirl in hazelnuts and toban djan until combined.

4. Plate seared plums on top of ricotta. Top dish with the brown butter toban djan sauce and fried mint leaves. Finish with flake salt.

NOTE:

Beets were cooked in the oven until fork tender. I like to place them in a foil packet with olive oil, salt and pepper. Throw them in the oven at 400F for about 45 minutes (depending on size)