In a heavy bottomed sauce pot slowly bring the milk and cream to 180 degrees Fahrenheit. You can also use a double boiler set up if you have one. It is important to stir slowly, but frequently to avoid milk solids burning to the bottom
While the milk is warming fold the cheese cloth to create a double layer. Wet the cheese cloth with water and lay over a strainer or colander. Wetting helps it to stick to the colander so it won’t move when the curds are poured over it.
At 180 degrees stir in the salt. Next, slowly stir in the lemon juice. You will see the milk break, curdle. You can stop stirring.
Gently pour the broken liquid over the colander with the cheese cloth. Allow to slowly drain as you are adding more.
When all the liquid is through allow to rest and drain at room temp for 10 minutes or so.
Place colander over a bowl or container and put in your refrigerator to finish draining. Allow to drain for several hours, or overnight
Scrape off ricotta and put in a plastic container with a lid. You did it!
Blend the yuzu juice, Riesling, and honey in a bowl with a whisk. Add a pinch of black pepper. Add the strawberries and gently spoon the liquid over them. Set aside in the refrigerator to marinate for 10 minutes.
Prepare the baby vegetables, and fresh herbs if desired
Plate the ricotta, spoon the marinated strawberries over it.
Plate the vegetables around the ricotta
Sprinkle the whole dish lightly with coarse sea salt, and drizzle the olive oil over them as well.