Serves 4 for dinner or several as an appetizer, recipe from Notwithoutsalt
Combine 3 cups whole milk and 1 cup heavy cream in a large saucepan. Bring just to the point of boiling and remove from heat. Add 2 T white wine vinegar, give it a gentle stir and let sit 1 minute. You have cheese curd! Pour it into a strainer lined with cheesecloth (a double layer) or a thin tea towel; let sit 25 minutes and stir in sea salt to taste.
Halve, clean and thinly slice 2 medium leeks. Saute over medium heat with 3 or 4 T butter until soft and starting to caramelize.
Slice up a baguette (for appies) or a loaf of sour dough (for dinner). Top bread with ricotta, then leeks. Sprinkle lightly with crushed red pepper flakes and extra sea salt if desired. Eat up!