Lemony Cracked-Pepper Ricotta with Pear and Walnuts

Steps

1. Wash a heavy pot, slotted spoon, strainer, bowl and thermometer well, and line the strainer with a double layer of damp cheesecloth or a clean thin towel set over the bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and reaches about 190°F (88°C).
3. Take the pot off the heat and gently stir in the lemon juice just two or three times; within a minute the milk curdles as soft white curds separate from thin, yellow-green whey.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds into the lined strainer and drain for 10 to 15 minutes for a soft, spreadable texture; for a thicker spread, cover and keep draining in the fridge at 40°F (4°C) or below. Discard or save the whey.
6. Meanwhile, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool.
7. Transfer the ricotta to a bowl and stir in the salt, lemon zest and half the cracked black pepper; you should have about 300 g of cheese, roughly 75 g (1/3 cup) per serving.
8. Spread the ricotta in a shallow dish, drizzle with the olive oil and finish with the remaining half of the cracked black pepper and the toasted walnuts.
9. Slice the pear just before serving and use it to scoop the spread. Refrigerate leftover cheese promptly and use within 3 days; do not age it.