Buttermilk Ricotta Toast with Garlic-Thyme Mushrooms

Steps

1. Wash your hands and set out a clean heavy pot, a clean thermometer, a slotted spoon, and a colander lined with clean cheesecloth set over a bowl.
2. Pour the whole milk and the buttermilk into the pot and heat over medium, stirring gently and often so it doesn't scorch. As it warms, the buttermilk's acid starts to curdle the milk.
3. When the mixture is steaming and reaches about 190°F (88°C), take the pot off the heat and gently stir in the lemon juice. Soft white curds will gather and float apart from thin, yellowish, nearly clear whey; if the whey still looks milky, wait a minute and stir gently once more.
4. Let the curds rest undisturbed for 10 minutes, then lift them with the slotted spoon into the lined colander and drain about 15 minutes for a soft, spreadable cheese. For firmer cheese, cover and drain longer in the fridge at 40°F (4°C) or below.
5. Transfer the drained cheese to a bowl and stir in half the salt, the parsley, the green onion and the black pepper. You should have about 300 g of cheese, roughly 1/3 cup (75 g) per serving.
6. Wipe out the pot, add the olive oil and warm over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3 minutes, then stir and cook until browned and tender, about 4 minutes more.
7. Stir the garlic, the thyme and the remaining half of the salt into the mushrooms and cook 1 minute until fragrant, then take the pot off the heat.
8. Toast the bread until crisp and golden.
9. Spread the herbed ricotta over the toast and spoon the garlic-thyme mushrooms on top, two slices per serving.
10. Refrigerate leftover cheese promptly in a covered container and use within 3 days; do not age it.