Garlic-Herb Ricotta Crumbles with Crisp Vegetables

Steps

1. Wash your hands and use a clean heavy pot, slotted spoon, colander and an instant-read thermometer. Line the colander with a double layer of clean damp cheesecloth or a thin cotton towel and set it over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring gently and often so it doesn't scorch, until steaming with small bubbles at the edge and about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat. Drizzle in the cider vinegar while stirring slowly 2 or 3 times, then stop stirring. Within a minute the milk separates into white curds floating in clear, yellow-green whey; if the whey still looks milky, warm it briefly back to 190°F (88°C).
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Gently ladle the curds into the lined colander and let the whey drain for 10 to 15 minutes at room temperature, until the curds are moist but crumbly. For a drier cheese, drain longer covered in the fridge at 40°F (4°C) or below. Discard or refrigerate the whey.
6. Meanwhile, prepare the seasoning: in a small bowl stir the olive oil with the garlic, parsley, basil, black pepper and red pepper flakes.
7. Turn the drained curds into a clean bowl, sprinkle with the salt and gently break into crumbles with a fork. Fold in the garlic-herb oil. You'll have about 300 g of cheese, roughly 75 g (a generous 1/3 cup) per serving.
8. Arrange the cucumber, carrot and red bell pepper on a platter and pile the herb ricotta crumbles alongside for scooping.
9. Refrigerate any leftover cheese promptly at 40°F (4°C) or below in a covered container and use within 3 days. Do not age the cheese.