Creamy Vinegar-Set Ricotta with Blueberry Compote

Steps

1. Prepare first: wash a large pot, slotted spoon, colander and bowl in hot soapy water, line the colander with a double layer of clean cheesecloth or a thin cotton towel, set it over the bowl, and have a thermometer ready.
2. Pour the whole milk and heavy cream into the pot. Heat over medium, stirring gently now and then so the bottom doesn't scorch, until steaming with small bubbles at the edge and the thermometer reads about 190°F (88°C).
3. Take the pot off the heat. Drizzle in the cider vinegar and stir slowly just two or three times. Within a minute the milk curdles: soft white curds clump together and separate from a thin, yellowish-green whey.
4. Leave the pot undisturbed for 10 minutes so the curds firm up. If the whey still looks milky, gently stir in another splash of vinegar from what remains... no extra is needed beyond the listed vinegar; simply rest 5 minutes more.
5. Ladle the curds with the slotted spoon into the lined colander and let the whey drain for 10 to 15 minutes at room temperature for a soft, spreadable ricotta. For any longer draining, move the colander and bowl to the fridge at 40°F (4°C) or below. Discard the whey or save it, refrigerated, for baking.
6. Transfer the drained ricotta to a clean bowl and stir in the salt and the lemon zest until creamy. You should have about 450 g of fresh cheese, roughly 110 g (a generous half cup) per serving.
7. Rinse the pot. Add the blueberries, honey and lemon juice and cook over medium heat for 6 to 8 minutes, stirring, until the berries burst and the juices thicken into a loose compote.
8. Spread the lemon ricotta over the pita wedges, spoon on the warm blueberry compote and scatter the chopped almonds on top. Serve right away.
9. Refrigerate any leftover ricotta promptly in a covered container and use within 3 days; do not age it.