Homemade Ricotta & Rose Poached Cherries

• Ricotta
• 1/2 gallon whole milk
• 2 lemons, juiced (plus more, if needed)
• 1 sheet of muslin or cheesecloth
• Rose Poached Cherries
• 1/2 pound sweet cherries, pitted
• 2 teaspoons brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon rosewater
• 1 lemon, zested

1. In a large saucepan, heat milk, stirring occasionally, until steaming but not boiling. Remove from heat. Add lemon juice, stirring constantly, a few drops at a time until curds begin to separate from whey. Use as much lemon juice as needed for this to happen. Allow to rest for 10 minutes.
2. Set a colander on top of a large bowl and cover with muslin. Slowly pour curdled milk over colander, allowing the whey to strain from the curds. For a slightly loose ricotta, let strain for 10 minutes. If you want a firmer cheese, continue straining up to 30 minutes more.
3. Meanwhile, in small saucepan, add cherries, sugar, cinnamon, rose water, lemon zest and salt. Stir to combine. Bring to a boil; simmer, slightly macerating cherries until they release the juices, but still hold their shape, 5-7 minutes.
4. To serve, scoop a generous spoonful of cherries into a small bowl. Top with a spoonful of ricotta. Serve immediately.

ricotta, milk, lemons, cheesecloth, cherries, sweet cherries, brown sugar, cinnamon, rosewater, lemon

Taken from food52.com/recipes/61135-homemade-ricotta-rose-poached-cherries (may not work)