Fresh Ricotta Crumbles with Berries and Honey

Steps

1. Wash your hands and use a clean heavy pot, spoon, colander and an instant-read thermometer; line the colander with a double layer of clean cheesecloth and set it over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming at about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat and gently stir in the cider vinegar in one addition with two or three slow strokes.
4. Let the pot rest undisturbed for 10 minutes: soft white curds will clump and float while the liquid whey separates out, turning thin and yellow-green.
5. Ladle the curds into the lined colander and let drain at room temperature for 10 to 15 minutes for moist crumbles; for drier curds, move the colander and bowl to the fridge at 40°F (4°C) or below to keep draining.
6. Sprinkle the salt over the drained cheese and toss gently with a fork to break it into fresh crumbles.
7. While the curds drain, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop.
8. Divide the strawberries and blueberries among four bowls, top each with a quarter of the ricotta crumbles, then scatter on the walnuts, drizzle with the honey and dust with the cinnamon.
9. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.