Homemade ricotta and brandy blackberry compote toast

Heat whole milk in a large pot over low to medium heat to a light simmer; do not boil, or the milk can scorch and turn bitter.

Squeeze in fresh lemon juice to start curdling; the top becomes slightly spongy.

Turn off the heat and let sit a minute for maximum curdling.

Strain out the whey. For a creamier ricotta add some whey back; season with a few pinches of salt.

Compote: heat a small pot or pan over medium; add about half the blackberries, reserving the rest raw.

Add brown sugar and a splash of brandy; take the pan off the heat if worried about flare-ups.

Cook about 10 minutes until a dark bubbling chunky syrup that coats the back of a spoon.

Stir in the reserved raw blackberries and refrigerate at least 30 minutes before serving.

Spread a generous amount of ricotta on lightly toasted sourdough, making a hollow to hold the compote, and top with a good amount of compote.