Sweetened Ricotta with Berries

Ricotta:
8 cups milk (any kind)
1 cup heavy whipping cream
1/2 cup lemon juice

Dessert:
1 cup fresh black berries
1 cup fresh raspberries
1 teaspoon sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions:

1. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Stir in lemon juice. Remove from the heat and let stand for 15 minutes (milk and whey will separate).
2. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. Discard liquid. Wrap ricotta with edges of cheesecloth. Refrigerate for at least 1 hour. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
3. In a small bowl, combine berries and sugar; set aside. Place ricotta in a food processor. Add honey and salt; cover and process until blended. While processing, gradually add cream in a steady stream; process until creamy. Serve with berries.

Yield: 7 servings.