Peppery Lemon Ricotta Toast with Cucumber-Mint

Steps

1. Wash a heavy pot, a slotted spoon, a fine sieve and a bowl, and line the sieve with a double layer of clean cheesecloth or a thin cotton towel set over the bowl.
2. Pour the whole milk into the pot, stir in the salt, and heat over medium, stirring often so the bottom doesn't scorch, until a thermometer reads about 190°F (88°C) and the milk is steaming with small bubbles at the edge, about 15 minutes.
3. Take the pot off the heat, pour in the lemon juice and stir gently just two or three times; within a minute the milk will separate into soft white curds floating in thin, yellow-green, slightly cloudy whey.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds and whey into the lined sieve and drain for 10 to 15 minutes for a soft, spreadable cheese; for a firmer cheese, move the sieve and bowl to the fridge at 40°F (4°C) or below and drain up to 1 hour more. Discard the whey or save it chilled for baking.
6. You should have about 1 1/2 cups (roughly 300 g) of ricotta, about 1/3 cup (75 g) per serving.
7. Transfer the ricotta to a bowl and fold in the lemon zest, the black pepper and half the olive oil.
8. While the ricotta drains, prepare the cucumber ribbons and tear the mint, then toast the bread slices until golden and crisp.
9. Spread the lemon ricotta over the toast, pile on the cucumber ribbons and mint, then drizzle with the remaining half of the olive oil and sprinkle with the red pepper flakes; serve 2 toasts per person.
10. Refrigerate any leftover ricotta promptly in a covered container and use within 3 days; it is a fresh cheese, so do not age it.