Garlic-Dill Ricotta Spread with Walnuts and Apples

Steps

1. Wash your hands and use a clean heavy pot, slotted spoon, sieve, cheesecloth and thermometer. Line the sieve with damp 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 and about 190°F (88°C), 15 to 20 minutes.
3. Turn off the heat. Drizzle in the cider vinegar while stirring gently 2 or 3 times; within a minute white curds will separate from thin, yellowish-green whey. If the whey stays milky, stir in a little more heat for a minute.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds into the lined sieve and drain 10 to 15 minutes for a soft, spreadable texture; for any longer draining, move the bowl to the fridge at 40°F (4°C) or below. Discard or chill the whey.
6. You should have about 340 g (1 1/2 cups) of fresh ricotta, about 85 g (1/3 cup) per serving.
7. Transfer the ricotta to a bowl and stir in the salt, garlic, dill, black pepper and half the olive oil until smooth and creamy.
8. Spread the cheese into a shallow dish, drizzle with the remaining half of the olive oil and scatter the walnuts over the top.
9. Serve with the apple slices and cucumber rounds for spreading. Refrigerate leftovers promptly in a covered container and use within 3 days; do not age the cheese.