Mix together all ingredients in a rondeau or non-reactive pot and put on low-med heat Stir occasionally to make sure bottom doesn’t scorch and to allow the curds to form and rise to the top Line a perforated hotel pan with cheesecloth and place over a deep hotel pan
When curds have developed remove pot from heat and pour mixture over the cheesecloth/hotel pan
Allow ricotta to drain for 30 mins
Scoop desired amount onto toasted bread, and finish with a generous pour of extra virgin olive oil and chili flakes