Makes about 2 cups
4 cups whole milk
1 cup full-fat yogurt
½ cup heavy cream
1 tsp salt
3 tbsp fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, yogurt, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
6 peaches, cut into wedges 1/4 cup lemon juice 3 tbsp organic cane juice or honey 8 sprigs mint
Toss peaches in lemon juice and sugar and allow to marinate for about 30 minutes to soften.
Arrange peaches on serving platter, top with ricotta and drizzle with honey. Garnish with mint sprigs.