Whipped Lemon Queso Blanco with Berries

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer in hot soapy water, and line the colander with a double layer of damp cheesecloth set over a 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 slowly stir in the lemon juice; within a minute or two the milk curdles into soft white curds floating in thin, yellow-green whey. If the whey still looks milky, return to low heat for 1 to 2 minutes.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds into the lined colander and let the whey drain for about 10 minutes, until the curds look moist but no longer dripping; discard or save the whey.
6. Move the curds to a clean bowl and sprinkle with the salt. For a firmer cheese, drain longer in the refrigerator at 40°F (4°C) or below rather than on the counter.
7. Add the cold heavy cream, the lemon zest and the honey to the curds and beat with a fork or whisk until smooth and spreadable. You'll have about 300 g of cheese spread, roughly 75 g (1/3 cup) per serving.
8. Toast the whole-wheat bread, spread each slice with the queso blanco, then top with the strawberries and walnuts.
9. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.