Double up cheesecloth, wet with water then squeeze excess water. Line a colander in the sink. (Or place cheesecloth in a strainer over a bowl to save whey. Whey can be used in shakes/ smoothies, pancakes, baking.)
Warm milk plus salt over medium-high heat. Bring to a simmer, stirring occasionally so milk doesn’t burn/ stick to bottom of pot.
Add lemon juice, stir to incorporate then let sit about 5 minutes.
Line a colander with cheesecloth and pour the curds in, straining out the whey. You can gather the cheesecloth at the top and twist to carefully to get more whey out. Let cool at room temp until use within 1 hour, or refrigerate in sealed container for up to a week.
Slice challah lengthwise into two smaller loaves. Slice ¾-inch pieces and toast challah as above.
Zest lemons, reserve zest. Juice lemons and mix with ricotta.
Smear toasted challah slices with lemon ricotta. Drizzle with olive oil and and sprinkle sea salt on top of the ricotta, then drizzle honey. Sprinkle each slice with lemon zest. Serve while still warm, alone or with fresh fruit!
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