Cracked-Pepper Ricotta Toasts with Honey

Steps

1. Set out clean equipment: a heavy pot, a clean thermometer, a slotted spoon, and a colander lined with damp cheesecloth or a clean thin towel set over a bowl to catch the whey.
2. Pour the whole milk and heavy cream into the pot and stir in the salt. Heat over medium, stirring gently and scraping the bottom so it doesn't scorch, until steaming and the thermometer reads about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat and slowly drizzle in the cider vinegar while stirring gently 2 or 3 times; stop stirring once you see curds. Within a minute, soft white curds will clump and separate from a thin, yellow-green, slightly cloudy whey. If the whey still looks milky, return to low heat for a minute.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds with the slotted spoon into the lined colander and let the whey drain for 10 to 20 minutes, until thick but still creamy. For a firmer ricotta, cover and drain longer in the refrigerator at 40°F (4°C) or below. Discard the whey or refrigerate it for another use.
6. Expect about 340 g (1 1/2 cups) of drained ricotta; one serving is about 85 g (a generous 1/3 cup) with 2 toasts.
7. Toast the whole-wheat bread until golden and crisp.
8. Spread the ricotta over the toast, then drizzle with the olive oil and honey and scatter on the cracked black pepper and thyme. Serve right away.
9. Refrigerate any leftover ricotta promptly in a covered container and use within 3 days; do not age it.